Download Use and Care Manual

Welcome
To Your Thermador®
Pro Grand® Steam Range
The Ultimate Culinary Center ®
THERMADOR® PRO GRAND® STEAM RANGE
Models
PRD48JDSGC
PRD48JDSGU
PRD48NCSGC
PRD48NCSGU
PRD48NLSGC
PRD48NLSGU
Table of Contents
Welcome . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Roasting Recommendations . . . . . . . . . . . . . . . . . . . . . .39
Safety
Convection Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . 3
Getting Started with Your Range
Dehydrating Foods with Convection Bake . . . . . . . . . . . .41
Convection Baking Recommendations . . . . . . . . . . . . . .42
Keep Warm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Proof. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
Control Panel Identification . . . . . . . . . . . . . . . . . . . . . . 11
Other Uses of Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
Range Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Broil/Convection Broil. . . . . . . . . . . . . . . . . . . . . . . . . . . .44
Before You Begin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Broiling and Roasting Recommendations . . . . . . . . . . . .45
Using The Cooktop
Using The Steam Oven
Using the
STAR®
Burners . . . . . . . . . . . . . . . . . . . . . . . 19
Extended Cooking Functions . . . . . . . . . . . . . . . . . . . . . .49
Cookware Recommendations . . . . . . . . . . . . . . . . . . . . 23
Operating Your Steam Oven . . . . . . . . . . . . . . . . . . . . . .55
Specialty Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Easy Cook Automatic Programming . . . . . . . . . . . . . . . .58
Surface STAR Burner Cooking Recommendations . . . . 25
Easy Cook Program Charts . . . . . . . . . . . . . . . . . . . . . . .60
Using the Electric Griddle . . . . . . . . . . . . . . . . . . . . . . . . 27
Getting the Most Out of Your Steam Oven . . . . . . . . . . .62
Griddle Cooking Recommendations. . . . . . . . . . . . . . . . 28
Using the Electric Grill . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Grill Cooking Recommendations . . . . . . . . . . . . . . . . . . 31
Using The Warming Drawer
Warming Drawer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75
Care And Maintenance
Using The Convection Oven
Extended Cooking Functions . . . . . . . . . . . . . . . . . . . . . 35
Kitchen and Cook Timers . . . . . . . . . . . . . . . . . . . . . . . . 35
Meat Probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Fine Tuning the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Sabbath Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Oven Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Self-Cleaning the Main Oven . . . . . . . . . . . . . . . . . . . . . .79
Steam Oven Cleaning and Maintenance . . . . . . . . . . . . .80
Cleaning the Cooktop and the Range Exterior. . . . . . . . .82
Cleaning Recommendations . . . . . . . . . . . . . . . . . . . . . .83
Do-It-Yourself Maintenance . . . . . . . . . . . . . . . . . . . . . . .88
Before Calling For Service . . . . . . . . . . . . . . . . . . . . . . . .90
Setting Bake & Conv. Bake, Roast & Conv. Roast. . . . . 38
Statement of Limited Product Warranty . . . 92
Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Support, Parts & Accessories . . . . back cover
This THERMADOR® appliance is made
by BSH Home Appliances Corporation
1901 Main Street, Suite 600
Irvine, CA 92614
Questions?
1-800-735-4328
www.thermador.com
We look forward to hearing from you!
Welcome
To Your THERMADOR® Pro Grand® Steam
Range the Ultimate Culinary Center®
Congratulations on your recent THERMADOR purchase! Whether
you are a dedicated chef or simply a connoisseur of the art of
cooking, owning a THERMADOR kitchen is the ultimate expression
of personal style, good taste, and an appreciation for the complete
culinary experience. Our award-winning products have been
empowering culinary enthusiasts for more than eleven decades.
Before you begin using your new THERMADOR product, please take
a moment to review the Use and Care Guide. You will find the answers
to all of your questions as well as some very important safety
information. Pay special attention to the Important Safety
Instructions located at the beginning of the manual. Your
THERMADOR product is ready and waiting to be used for your next
gourmet creation!
Our products are handcrafted with the highest quality authentic
materials to ensure years of reliable service. In the unlikely event
that you have a service question, please have your model and serial
numbers of your product available. You can find this information by
opening the oven door and pulling the tab on the label mounting plate
located on the right side of the range.
We realize that you have made a considerable investment in your
kitchen. Please feel free to share your THERMADOR kitchen
photos and remodeling stories with us. Follow us on Twitter or
post your kitchen photos to Facebook. We would love to hear from
you!
English 1
English 2
Safety
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
Please Read and Follow
Gas and Electrical Requirements and
Grounding Instructions
WARNING!
If the information in this manual is not followed exactly, a
fire or explosion may result causing property damage,
personal injury or death.
— Do not store or use gasoline or other flammable
vapors and liquids in the vicinity of this or any other
appliance.
— WHAT TO DO IF YOU SMELL GAS
•
•
•
•
•
Do not try to light any appliance.
Do not touch any electrical switch.
Do not use any phone in your building.
Immediately call your gas supplier from a
neighbor’s phone. Follow the gas supplier’s
instructions.
If you cannot reach your gas supplier, call the fire
department.
— Installation and service must be performed by a
qualified installer, service agency or the gas supplier.
WARNING!
A child or adult can tip the range over and
be killed.Verify that the anti-tip bracket is
securely installed. Ensure the anti-tip
bracket is engaged when the range is
moved.
Do not operate the range without the antitip bracket in place. Failure to follow the
instructions in this manual can result in
death or serious burns to children and
adults.
Check for proper installation and use of
anti-tip bracket. Carefully tip range forward
pulling from the back to ensure that the
anti-tip bracket engages the range
aluminum cast base and prevents tip-over.
Range should not move more than 1 inch
(2.5cm).
Gas Type Verification
Verify the type of gas supplied to the location. Ensure that
the appliance is connected to the type of gas for which it is
certified. All models are certified for use with natural gas.
Field conversion of the appliance for use with propane gas
supply will require a conversion kit (included). Make certain
your range and gas type are the same. Refer to the product
rating label which can be located as indicated in Figure 46
on page 90.
CAUTION!
When connecting the unit to propane gas, make certain
the propane gas tank is equipped with its own highpressure regulator in addition to the pressure regulator
supplied with the range. The maximum gas pressure to
this appliance must not exceed 14.0” water column (34.9
mb) from the propane gas tank to the pressure regulator.
IMPORTANT:
When installing against a combustible surface, a High Shelf
or Low Back guard is required. A THERMADOR High Shelf
or Low Back guard must be purchased separately. Before
using the range, ensure that it is equipped with a proper
back guard. Refer to the Installation Manual accompanying
this appliance for more information.
WARNING!
To avoid possible burn or fire hazard, a back guard
designed specifically for this range must be installed
whenever the range is used.
CAUTION!
The high shelf can get very hot! DO NOT place the
following items on top of the high shelf:
•
•
•
plastics or containers that can melt
flammable items
a total load over 30 lbs. (13.6 kg)
English 3
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
Electrical Rating:
WARNING!
240/208 volts, 60 Hz., 50 Amp dedicated electrical circuit
required.
IN CASE OF AN ELECTRICAL FAILURE
If for any reason a gas control knob is turned ON and
there is no electrical power to operate the electronic
igniters on the range's cooktop STAR® burners, turn
OFF the gas control knob and wait 5 minutes for the
gas to dissipate before lighting the STAR burner
manually.
The use of gas cooking appliances results in the production
of heat and moisture.
It is required that a dedicated circuit servicing this appliance
be provided.
See the Installation Manual for electrical requirements and
grounding instructions.
To light the STAR burners manually, carefully hold a
lighted match to the STAR burner ports and turn the gas
control knob to HI. During a power failure, you can use
the standard cooktop STAR burners, but each must be lit
with a match.
Ensure proper installation and servicing. Follow the
Installation Manual provided with this product. Have the
range installed and electrically grounded by a qualified
technician.
DO NOT attempt to light the two left XLO® STAR burners
and two right XLO STAR burners manually. These STAR
burners are equipped with the ExtraLow® feature and
cannot be lit manually.
Have the installer show you where the electric circuit breaker
and the gas supply shut off valve are located so you know
how and where to turn off the gas and electricity to the
range.
It is the personal responsibility and obligation of you, the
user, to have this appliance connected to the electrical
power supply by a qualified electrician, in accordance with
the National Electrical Code and/or applicable local codes
and ordinances.
TESTED IN ACCORDANCE WITH:
•
•
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•
WARNING!
ALWAYS DISCONNECT THE ELECTRICAL PLUG
FROM THE WALL RECEPTACLE BEFORE SERVICING
THIS UNIT.
CAUTION!
FOR PERSONAL SAFETY, THIS APPLIANCE MUST BE
CONNECTED TO A PROPERLY GROUNDED AND
POLARIZED ELECTRICAL POWER SUPPLY.
WARNING!
This appliance should not be installed with a ventilation
system that directs air in a downward direction toward
the range. This type of ventilation system may cause
ignition and combustion problems with the appliance
resulting in personal injury, property damage, or
unintended operation. Ventilating systems that direct the
air upwards do not have any restriction.
English 4
ANSI Z21.1 for Household Gas Appliances
UL858 for Household Electric Ranges
CAN/CSA-22.2 No. 61-M89 for Household Cooking
Ranges
CAN/CGA 1.1-M81 Domestic Gas Ranges
Check your local building codes for the proper method of
installation. In the absence of local codes, this unit should be
installed in accordance with the National Fuel Gas Code No.
Z223.1 current issue and the National Electrical Code ANSI/
NFPA No. 70 current issue or the Can - B149 Installation
Codes for Gas Burning Appliances and C22.1 Canadian
Electrical Code Part 1.
It is the responsibility of the owner and the installer to
determine if additional requirements and/or standards apply
to specific installations.
When properly cared for, your new THERMADOR
PROFESSIONAL® range has been designed to be a safe,
reliable appliance. However, use extreme care when using
this restaurant caliber range as this type of appliance
provides intense heat. When using kitchen appliances, basic
safety precautions must be followed, including the following:
Read this Use and Care Manual carefully before using your
new range, to reduce the risk of fire, electrical shock, or
injury to persons.
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
In the event a STAR® burner goes out and gas escapes,
open a window or a door. DO NOT attempt to use the range
until the gas has had time to dissipate. Wait at least
5 minutes before using the range.
DO NOT repair or replace any part of the appliance unless
specifically recommended in this manual. All other servicing
should be referred to a qualified technician.
WARNING!
State of California Proposition 65 Warnings:
This product contains chemicals known to the State of
California to cause cancer, birth defects or other
reproductive harm.
Child Safety
When children become old enough to use the appliance, it
is the responsibility of the parents or legal guardians to
ensure that they are instructed in safe operation of the
appliance by qualified persons.
CAUTION!
Items of interest to children should not be stored in an
appliance, in cabinets above an appliance, or on the
backsplash. Children climbing on an appliance to reach
items could be seriously injured.
DO NOT allow anyone to climb, stand, lean, sit, or hang on
any part of an appliance, especially a door, or the warming
drawer. This can damage the appliance, and the unit may
tip over, potentially causing severe injury.
DO NOT allow children to use this appliance unless closely
supervised by an adult.
Children and pets should not be left alone or unattended in
the area where the appliance is in use. They should never
be allowed to play in its vicinity, whether or not the appliance
is in use.
NEVER use any part of the range or ovens for storage.
Flammable materials can catch fire and plastic items may
melt or ignite.
DO NOT hang articles from any part of the appliance or
place anything against the ovens. Some fabrics are quite
flammable and may catch on fire.
If the range is near a window, be certain the curtains do not
blow over or near the range STAR burners; they could catch
on fire.
WARNING!
TO REDUCE THE RISK OF A GREASE FIRE:
• NEVER leave surface units unattended at high
settings. Boilovers cause smoking and greasy
spillovers that may ignite. Heat oils slowly on low or
medium settings.
•
•
•
ALWAYS turn hood ON when cooking at high heat
or when flambéing food (i.e. Crepes Suzette,
Cherries Jubilee, Peppercorn Beef Flambé).
Clean hood filters frequently. Grease should not be
allowed to accumulate on fan or filter.
Use proper pan size. ALWAYS use cookware
appropriate for the size of the cooktop STAR burner.
ALWAYS have a working smoke detector near the kitchen.
In the event that personal clothing or hair catches fire, drop
and roll immediately to extinguish flames.
Have an appropriate fire extinguisher available, nearby,
highly visible and easily accessible near the cooking
appliance.
Smother flames from food fires, other than grease fires, with
baking soda. NEVER use water on cooking fires.
Whenever possible, DO NOT operate the ventilation system
during a cooktop fire. However, DO NOT reach through fire
to turn it off.
NEVER let clothing, potholders, or other flammable
materials come in contact with or too close to any infrared
burner, top burner, or burner grate until it has cooled. Fabric
may ignite and result in personal injury.
For personal safety, wear proper apparel. Loose fitting
garments or hanging sleeves should NEVER be worn while
using this appliance. Some synthetic fabrics are highly
flammable and should not be worn while cooking.
Use only dry potholders; moist or damp potholders on hot
surfaces may cause burns from steam. DO NOT use a towel
or other bulky cloth in place of potholders. DO NOT let
potholders touch hot elements, hot burners, or burner
grates.
English 5
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
NEVER leave the range unattended when using high flame
settings. Boil overs cause smoking and greasy spillovers
that may ignite. Also, if the STAR burner flames and igniter
is smothered with spillage, unburned gas will escape into the
room. See page 3 regarding gas leaks.
WARNING!
TO REDUCE THE RISK OF INJURY TO PERSONS, IN
THE EVENT OF A RANGE TOP GREASE FIRE,
OBSERVE THE FOLLOWING:
• Smother flames with a close-fitting lid, cookie sheet,
or other metal tray, then turn off the gas STAR®
burner or the electric element. Be careful to prevent
burns. If the flames do not go out immediately,
evacuate and call the fire department.
• NEVER pick up a flaming pan — You may be
burned.
• DO NOT USE WATER, including wet dish cloths or
towels — a violent steam explosion will result.
• Use an extinguisher only if:
• You know you have a class ABC extinguisher
and you already know how to operate it.
• The fire is small and contained in the area where
it started.
• The fire department is being called.
• You can fight the fire with your back to an exit.
WARNING!
RANGE TIPPING HAZARD:
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All ranges can tip and injury can result. To prevent
accidental tipping of the range, attach it to the floor,
wall, or cabinet by installing the Anti-Tip Device
supplied.
A risk of tip-over may exist if the appliance is not
installed in accordance with these instructions.
If the range is pulled away from the wall for cleaning,
service, or any other reason, ensure that the Anti-Tip
Device is properly reengaged when the range is
pushed back against the wall. In the event of
abnormal usage (such as a person standing, sitting,
or leaning on an open door), failure to take this
precaution can result in tipping of the range.
Personal injury might result from spilled hot liquids or
from the range itself.
English 6
WARNING!
NEVER use this appliance as a space heater to heat or
warm the room. Doing so may result in carbon monoxide
poisoning and overheating of the ovens.
DO NOT use aluminum foil to line any part of the ovens or
range. Use of a foil liner could result in a shock or fire
hazard, or the obstruction of the flow of combustion and
ventilation air. Foil is an excellent heat insulator and heat will
be trapped beneath it. This will upset the cooking
performance and can damage the finish of the ovens or the
range.
When using the cooktop: DO NOT TOUCH THE BURNER
GRATES OR THE IMMEDIATE SURROUNDING AREA.
Areas adjacent to the STAR® burners may become hot
enough to cause burns.
WARNING!
NEVER cover any slots, holes, or passages in the ovens
bottom or cover an entire rack with materials such as
aluminum foil. Doing so blocks air flow through the ovens.
Aluminum foil linings may also trap heat, causing a fire
hazard.
WARNING!
The appliance is for cooking. Based on safety
considerations, NEVER use the ovens or cooktop to
warm or heat a room. Also, such use can damage the
cooktop or oven parts.
Only certain types of glass, heatproof glass-ceramic,
ceramic, earthenware, or other glazed cookware are suitable
for cooking on the range STAR burners. This type of
cookware may break with sudden temperature changes.
Use only on low or medium heat settings according to the
utensil manufacturer’s directions.
DO NOT heat or warm unopened food containers. Build-up
of pressure may cause the container to burst and cause
injury.
During cooking, set the STAR burner control so that the
flame heats only the bottom of the pan and does not extend
beyond the bottom of the pan.
Bakeware, such as large casserole pans, cookie sheets,
etc., should NEVER be used on the cooktop.
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
Use caution to ensure that drafts like those from forced air
vents or fans do not blow flammable material toward the
flames or push the flames so that they extend beyond the
edges of the pot.
ALWAYS use pots and pans that have flat bottoms large
enough to cover the STAR burner. The use of undersized
pots and pans could expose a portion of the flame and may
result in ignition of clothing.
WARNING!
Avoid using high flame setting with a pan larger than the
grate or with one that spans more than one STAR
burner, such as a griddle, for prolonged periods of time.
This can result in poor combustion that generates
harmful by-products.
DO NOT use flammable cleaners to clean the range.
To minimize the risk of burns, ignition of flammable
materials, and unintentional spillage, position handles of
pots and pans inward so they do not extend over adjacent
work areas, cooking areas, or the edge of the range's
cooktop.
DO NOT use pots or pans on the griddle/grill plate
accessory.
Remove the optional cutting board accessory, which is
stored on top of the griddle plate, before operating the
griddle or any adjacent STAR burners.
GREASE IS FLAMMABLE. Let hot grease cool before
attempting to handle it. Avoid letting grease deposits collect.
Clean after each use.
Clean the range with caution. Avoid steam burns; DO NOT
use a wet sponge or cloth to clean the range while it is hot.
Some cleaners produce noxious fumes if applied to a hot
surface. Follow directions provided by the cleaner
manufacturer.
For proper lighting and performance of the STAR burners,
keep the igniter ports clean. It is necessary to clean the ports
when there is a boil over or when the STAR burner does not
light even though the electronic igniters activate. See
“Cleaning Recommendations” on page 83.
Place oven racks in desired position while ovens are cool. If
a rack must be moved while the ovens are hot, DO NOT let
the potholders contact the broiler element.
Be sure all cooktop controls are turned off and the cooktop is
cool before using any type of aerosol cleaner on or around
the cooktop. The chemical that produces the spraying action
could, in the presence of heat, ignite or cause metal parts to
corrode.
WARNING!
After a spill or boil over, turn off the STAR burner and
clean around the STAR burner and burner ports. After
cleaning, check for proper operation.
DO NOT store or use corrosive chemicals, vapors,
flammables or nonfood products in or near this appliance. It
is specifically designed for use when heating or cooking
food. The use of corrosive chemicals while heating or
cleaning will damage the appliance and could result in injury.
When using the ovens DO NOT touch the broiler element,
the interior surfaces of the ovens or the exterior area
immediately surrounding the door. Interior oven surfaces
become hot enough to cause burns. The heat deflector,
which deflects heat away from the cooktop and the trim on
the top and sides of the oven doors, will also be hot when
the ovens are in use.
Use CAUTION when opening the oven door during or
immediately after operation. Stand to the side of the oven
when opening an oven door to allow hot air or steam to
escape. Keep face well away from the open door to avoid
injury.
Before self-cleaning the ovens, remove the broiler pan, oven
racks, temperature probe and any other utensils, and excess
spillage.
For safety reasons and to avoid damage to the range,
NEVER sit, stand, or lean on the oven doors.
DO NOT clean, rub, damage, move, or remove the door
gasket. It is essential for a good seal during baking. If the
gasket becomes worn or excessively soiled with food
particles, replace gasket to assure a tight seal.
Service should only be done by authorized technicians.
Technicians must disconnect the power supply before
servicing this unit.
To avoid a fire hazard, grease accumulation must be
prevented by frequently cleaning the ventilation hood and
filters.
The use of accessory attachments not recommended by
THERMADOR® may cause injuries.
English 7
IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
Listen to be sure the cooling blower runs whenever the oven
controls are set to BROIL or BAKE modes, after ovens heat
to 300°F (150°C) — see “Automatic operation of the cooling
blowers:” on page 38. If the fans do not operate, DO NOT
use the ovens. Call an authorized service center for service.
WARNING!
To avoid possible burn or fire hazard, a back guard
designed specifically for this range must be installed
whenever the range is used.
DO NOT block or obstruct the flow of air
Flush Island through the ventilation openings. The oven
Trim Vent
vent is located at the back of the appliance.
The vents need to be unobstructed and
open to provide necessary airflow that is
important for proper oven performance.
DO NOT touch oven vent area while the
appliance is on and for several minutes
after the appliance is off. Some parts of the
vent and surrounding areas become hot
enough to cause burns. Allow appliance
sufficient time to cool before touching or
cleaning vent areas.
DO NOT position plastic or other heatsensitive items on or near the oven vent.
These items could melt or ignite.
In case of fire or when intentionally “flaming” liquor or other
spirits on the range's cooktop, follow manufacturer’s
instructions.
Use caution when cooking foods with high alcohol content
(e.g. rum, brandy, bourbon) in the ovens. Alcohol evaporates
at high temperatures. There is a risk of burning as the
alcohol vapors may catch fire in the ovens. Use only small
quantities of alcohol in foods, and open the oven doors
carefully.
Steam Oven Safety Practices
The steam oven bottom and the evaporator dish must
always remain clear. Always place ovenware on the rack or
in the perforated cooking pan.
Ovenware must be heat and steam resistant. Silicone baking
pans are not suitable for STEAM/CONVEC mode.
DO NOT place anything on the open appliance door. This
could damage the appliance.
English 8
When cooking fatty or oily foods on burners, the grill, or the
griddle, adjacent gas burners can ignite airborne fumes.
Use caution to avoid burns.
When using STEAM mode with a perforated cooking pan,
always slide the baking pan underneath it. The pan will catch
any drippings.
CAUTION!
WARNING!
Low Back
Vent
DO NOT use the grill plate accessory for cooking
excessively fatty meats or products which promote flareups.
•
•
Hot steam can escape when opening the oven door.
Hot water may drip from the door. Keep children
away.
DO NOT touch the ventilation openings.
DO NOT store moist foods for an extended period of time in
the closed steam oven. The food could cause corrosion of
the oven interior.
DO NOT overfill very juicy fruit tortes with fruit when using
the baking pan. The fruit juice that drips off the baking pan
leaves behind stains that cannot be removed.
When using aluminum foil in the steam oven, DO NOT allow
it to touch the glass on the door. This could cause
permanent staining of the door glass.
DO NOT place food directly on oven bottom. Follow the
manufacturer’s directions.
DO NOT clean the steam oven while it is still hot. Some
cleaners produce noxious fumes when applied to a hot
surface. Wet cloths or sponges can cause burns from steam.
Risk of severe burns! DO NOT clean the steam oven
immediately after turning it off. The water in the evaporator
dish is still hot. Wait until the appliance has cooled down.
The door will no longer close properly if the door gasket is
heavily soiled. The face of adjacent furnishings could
become damaged. Always keep the door gasket clean and
contact a THERMADOR Service Technician to replace if
necessary.
The oven cavity is made of high quality stainless steel.
Improper care may result in corrosion of the oven cavity.
Follow the care and cleaning instructions provided in this
manual. Remove food residue and spills from the cavity
immediately after the steam oven has cooled down.
Your Range
Getting Started with
Your Range
Description
Parts Identification
Control Panel Identification
OF
O
F
FF
ExtraLow® Knob POWERBOOST®
Knob
Standard Knob
Griddle Knob
Grill Knob
OF
FF
O
F
Main Oven Temp
Selector
350
400
FF
O
300
450
250
500
200
BROIL
100
CLEAN
electronic control
Steam Oven
Temp Selector
Oven Temperature Gauge
Main Oven Mode
Selector
Steam Oven Mode
Selector
MODES:
MODES:
BROIL
EASY COOK
CONVEC BROIL
TRUE CONVEC
ROAST
REHEAT
CONVEC ROAST
DEFROST
SELF CLEAN
SLOW COOK
KEEP WARM
PROOF
CONVEC BAKE
STEAM CONVEC
BAKE
STEAM
Oven Light
Switch
Oven Display Screen and Control Buttons
English 11
Range Identification
Model shown is 48" with 4 burners and Electric Griddle and Electric Grill (models will vary)
4
3
1
2
2
6
5
9
7
8
10
11
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Flush Island Trim (included), High Shelf or Low Back (ordered separately)
Burner Grates & Burners
Electric Grill
Electric Griddle
Control Panel
Control Panel Light
Steam Oven
Warming Drawer
CAUTION!
Main Oven
Range Feet
To provide proper ventilation of the range, DO
NOT remove range feet.
Leg Cover Assembly (included), Toe Kick shown
(ordered separately)
Figure 1: Range Identification
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Main Oven Interior
2
4
1
8
3
5
5
1
1.
2.
3.
4.
5.
Oven Interior Light
Broil Element
Oven Temperature Sensor
Temperature Probe Outlet
Rack Guide
6. Full Access® Gliding Oven Rack (3
included, 1 shown)
7. Bake Element (hidden)
8. Convection Fan Cover
6
7
Figure 2: Main Oven Interior Identification
Steam Oven Interior
16
10
14
13
9
9
15
9.
10.
11.
12.
13.
14.
15.
16.
Rack Guide
Water Tank
Evaporator Dish
Rack (1 included, not shown)
Convection Cover
Oven Light
Temperature Sensor
Steam Vent
12
11
Figure 3: Steam Oven Interior Identification
Warming Drawer
17. Warming Platform
18. Control Pad
17
18
OF
F
LO
W
MED
HIGH
OFF
LOW
MED
HIGH
Figure 4: Warming Drawer Identification
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Before You Begin
Before using your range for the first time check that you have these items:
48" 6-BURNER
W/ GRIDDLE
48" 6-BURNER
W/ GRILL
48" 4-BURNER W/
GRIDDLE & GRILL
Full Access® Gliding Oven Racks, Main Oven
3
3
3
Two-Piece Broil Pan
1
1
1
Perforated Baking Pan, Full-Size, Steam Oven
1
1
1
Baking Pan, Full-Size, Steam Oven
1
1
1
Perforated Baking Pan, Half-Size, Steam Oven
1
1
1
Baking Pan, Half-Size, Steam Oven
1
1
1
Wire Rack, Steam Oven
1
1
1
Temperature Probe
1
1
1
STAR® Burner Caps
6
6
4
Burner Grates
3
3
2
Griddle
1
—
1
Griddle Drip Tray
1
—
1
Grill Grates
—
2
2
Ceramic Briquettes
—
1
1
Briquette Basket
—
1
1
Grill Drip Tray
—
1
1
Leg Cover Assemblies*
2
2
2
LP Conversion Kit
1
1
1
Water Tank
1
1
1
Sponge
1
1
1
Literature Packet
1
1
1
Flush Island Trim**
1
1
1
Anti-tip Bracket
1
1
1
DESCRIPTION
*
If additional leg covers are required, they may be ordered from the service center by calling 800-735-4328 at no
charge for up to one year after purchase date of the appliance. When ordering, refer to Leg Cover Kit part no.
00751305.
** The range is supplied with a Flush Island trim; however, see warning concerning spacing behind the range when
using the range with the Flush Island Trim.
Remove all packaging materials and temporary
labels from oven and cooktop. Please, recycle
the packaging material as all THERMADOR
packaging is recyclable.
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1. Check that you have the items listed above.
2. Record the Model and Serial number on page 90.
See “Data Rating Labels” found on the Rating Label
Plate. Rating plate is located on the right side of the
range between the oven cavity and side panel (see
Figure 46 on Page 90). These may be used for any
future contacts with Customer Service. Enter this
information on the Product Registration Card included
with this product then mail it to the indicated address.
3. Optional Accessories: Grill Plate (PA12GRILLN), 12”
Cutting Board (PA12CHPBLK), Griddle/Grill Cover
(PA12CVRJ), Wok Support Ring (PWOKRINGHC), Toe
Kick (PA48JTKG) and other accessories are available
from your THERMADOR dealer.
IMPORTANT:
Always remove the oven racks before self-cleaning the
oven. If the gliding racks remain in the oven during SelfClean, lubricants in the glide mechanisms of each rack will
be lost and the finish will discolor.
Placing Racks in the Oven:
Each gliding oven rack can be pulled out and pushed back
into the oven with minimal effort — even while supporting a
large turkey or roast.
1. Hold the rack on a slight
angle. Place the safety
hooks under the front of
the rack guides.
IMPORTANT:
All oven knobs and selectors must be set to OFF
before powering up the range.
To prevent unintended operation at power up, please set
all oven knobs to OFF. To ensure customer safety in the
event of power failure, the unit will display an error
message upon reinstatement of power unless all oven
knobs are set to OFF. Set all oven knobs to OFF and
reset the breaker to clear the message.
4. Position the racks correctly in the oven. The correct
rack position depends on the recipe and the cooking
mode. The rack positions are numbered from the
bottom of the oven, like an elevator. Rack position 3 is
the most frequently used position. Place rack(s) in the
proper position before turning on the oven.
2. Push the rack into the
oven, lifting the rack
stops over the front of
the rack guides.
3. Hold the rack straight.
4. Push the rack in until it is
even with the front
hooks.
5.
6.
7.
Lift the rack up.
Push the rack in
completely.
Engage the rack’s front
hooks on the rack
guides.
5
4
3
2
1
Figure 5: Main Oven Rack Positions
IMPORTANT:
When placing the gliding rack in the oven, make sure the
front supports on the rack guides rest in the large slots at
the front corners of the rack. This is necessary to keep
the rack in the correct position while fully inserted into
the oven.
Figure 6: Inserting the Oven Rack
WARNING!
To help prevent burns, NEVER remove or reposition the
oven racks while the oven is ON or while the oven is
cooling.
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ALWAYS REMOVE BEFORE SELF CLEAN
Figure 7: Full Access Oven Rack
CAUTION!
Aluminum foil should never be used to cover the oven
racks or to line the oven. DO NOT remove the broiler
element in the electric oven. Improper use of aluminum
foil may damage the oven.
5. Ensure that the STAR® burner caps are correctly
seated on the burner bases of the range's cooktop.
Turn on each STAR burner to check for proper flame
color. See “Flame Description” on page 22 for details.
6. Before baking or broiling, the convection oven and
broiler should be turned on to burn off the
manufacturing oils using one of the two following
methods:
• Turn on kitchen ventilation (or if vent hood is a
recirculation type, open a window). Set oven at
500ºF (260ºC) and let the oven go through a 2hour cycle at high heat then shut off the oven.
• Turn on kitchen ventilation (or if vent hood is a
recirculation type, open a window). Run the SelfClean cycle. Please read “Care and Maintenance”
on page 79 before cleaning the oven racks.
The THERMADOR PROFESSIONAL® range occasionally
has a smell or smoke when first used. These smells or
smoke comes from the burning off of manufacturing
residues and is typical of any new oven regardless of
manufacturer.
Please note that some pets or humans can be sensitive to
the odors created during the self-cleaning process whether
it is a manufacturing residue burn off or food, so it is
recommended that those potentially affected be removed
from the kitchen area during the self-clean process.
NOTE:
It is normal for the cooling process to push heated air out
into the room when the oven is on.
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Using the Cooktop
Using the Cooktop
Using the STAR® Burners
Surface Burners
Control Knobs
Typically, a pair of control knobs is located on the control
panel directly in front of the pair of gas STAR burners they
control — with one gas STAR burner positioned in front of
the other on the rangetop.
Sealed STAR® Burners
The symbol near each burner control knob identifies the
burner position on the range cooktop.
Left Rear Center Rear Right Rear
Grill Rear Griddle
Left Front Center Front Right Front
Grill Front
®
Figure 8: STAR Brass Burner Base
Each burner has a unique QuickClean® base feature which
allows the burner and area around the burner to be easier
to clean.
On all models, the two left and two right burners have the
exclusive ExtraLow® feature, any remaining burners are
Standard. Each STAR burner has its own control knob.
ExtraLow
Standard
ExtraLow
ExtraLow
Standard
ExtraLow
&
ExtraHigh
Figure 10: Cooktop Symbols
Operation of the STAR Burners
1. Press in on the knob and turn it counter-clockwise to
the HI setting.
• The igniter for the selected burner sparks to ignite
the burner.
• After flame ignition, the igniter stops sparking.
2. Rotate the knob to any flame setting between HI and
SIM.
• A blue light is positioned directly above each
burner control knob. The light turns on when the
control knob is rotated to an active mode. It is off
when the control knob is in the OFF position.
Figure 9: Burner Power Features
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ExtraLow® STAR® Burners
ExtraLow® Techniques
The controls for the two left and two right burners, front and
rear, have flame settings even lower than the standard SIM
settings.
•
Figure 11 shows that the control knob has an additional
range between the SIM and XLO settings. When the knob
is set within this range, the flame cycles off and on. By
varying the length of time the flame is off and on, the heat is
reduced even further to cook delicate foods. For example,
these very low settings are suitable for simmering and
poaching, melting chocolate and butter, holding cooked
foods at temperatures without scorching or burning, etc.
•
•
•
•
•
F
OF
•
ExtraLow®
F
OF
Range
•
•
Figure 11: ExtraLow STAR Burner Control Knob
Operation of the ExtraLow® Burner
•
•
•
XLO, the very lowest setting, is achieved by cycling the
flame ON for approximately 7 seconds and OFF for 53
seconds of each minute.
When the knob is rotated just beyond the SIM setting,
the flame will cycle ON for approximately 54 seconds
and OFF for 6 seconds of each minute.
To vary the amount of low heat, the control can be set
anywhere within the SIM and XLO range marked on
the knob.
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•
The type and quantity of food affects which setting to
use.
The pan selected affects the setting. Its size, type,
material, and whether a lid is used, all affect the
consistency of the cooking temperature.
To maintain a low or simmer heat, bring food to a
rolling boil. Stir well, then cover the pan and lower the
heat to a setting just below SIM.
Check periodically to see if the control knob should be
turned to another setting.
If an over-size pan is used, the simmer action may
occur mainly in the center of the pan. To equalize the
temperature throughout the food, stir the food around
the outer edges of the pan into the food in the center.
It is normal to stir food occasionally while simmering.
This is especially important when simmering for several
hours, such as for a homemade spaghetti sauce or
beans.
When lowering the flame setting, adjust it in small
steps.
If the setting is too low to hold a simmer, bring the food
back to a boil before re-setting to a higher heat.
It is normal not to see simmer bubbles immediately
after the food has been stirred.
There may be bubbling when the flame cycles ON and
no bubbles when the flame is OFF. Even when the
flame is OFF, there will be steam and a slight quiver on
the liquid’s surface.
POWERBOOST®
The POWERBOOST, or XHI, is located at the right-front
position of the rangetop. It offers the convenience to quickly
boil water, sear steaks, stir-fry vegetables, etc. Use of the
SIM and XLO remains the same as the other XLO knobs.
Checking Burner Cap Placement
Burner Cap Placement
•
The burner caps must be properly placed on the STAR®
burner bases for the cooktop to function properly. If the
burner cap is not properly placed, one or more of the
following problems may occur.
• Burner flames are too high.
• Flames shoot out of burners.
• Burners do not ignite.
• Burner flames light unevenly.
•
Burner emits gas odor.
WARNING!
WARNING!
To prevent flare-ups and avoid the creation of harmful
by-products, do not use the rangetop without all burner
caps and all burner grates properly positioned.
To prevent burns, do not touch burner caps or grates
while hot. Turn the cooktop off and allow the burners to
cool.
Electronic Single Point Ignition
Burner Cap
Star ®
Burner Base
Igniter
Figure 12: Correct Burner Cap Placement
Figure 14: STAR Burner Components
Each STAR® burner has its own electronic igniter that
sparks when the burner is turned on. Each burner should
light in 4 seconds or less. If a burner does not light, check
to see that the burner cap is positioned correctly on the
base (see Figure 12 and Figure 13).
Star ®
•
Check each burner to make sure there is no gap
between the burner cap and burner base. See Figure
12 and Figure 13 for examples of correct and incorrect
placements of the burner cap.
You may gently try to move the burner caps from side
to side to check if the caps are properly placed on the
burner bases. When properly placed, each burner cap
will rest flat on top of its burner base, and completely
cover the star-shape of the burner base when viewed
from the top as shown in Figure 12.
CAUTION!
DO NOT touch the STAR burners when the igniters are
sparking. Ensure that the knobs are set to OFF and the
burners and caps have cooled before touching.
Figure 13: Incorrect Burner Cap Placement
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Automatic Re-Ignition
Flame Height
If any one or more burners blow out, the electronic igniter
automatically activates to re-light the flame. DO NOT touch
the STAR burners when the igniters are active.
•
IMPORTANT:
• For proper combustion, DO NOT use the cooktop
without the burner grates in place.
• There is a slight sound associated with gas combustion
and ignition. This is normal.
• On cooktops using propane (LP) gas, a slight “pop”
sound may be heard from the STAR burner ports a few
seconds after the burner has been turned off.
•
•
Flame Description
Yellow Flames:
Further Adjustment is required.
Power Failure
•
•
•
•
•
•
•
The correct flame height depends on 1) size and
material of pan being used; 2) food being cooked; and
3) amount of liquid in the pan.
Never extend the flame beyond the base of the pan.
Use a low or medium flame for pan materials that
conduct the heat slowly, such as porcelain coated steel
or glass-ceramic.
In the event of a power failure, only the Standard
burners can be manually lit. It is necessary to light each
one individually.
If the cooktop is being used when the power failure
occurs, turn all knobs to the OFF position.
Yellow Tips on Outer Cones:
Normal for LP Gas
The Standard STAR® burners can be lit by holding a
match at the ports and turning the control knob to the
HI position. Wait until the flame is burning all around
the burner cap before adjusting the flame to the
desired level.
DO NOT attempt to light the two left and two right
XLO® burners manually during a power failure. These
burners are equipped with the ExtraLow® feature and
cannot be lit manually.
If an ExtraLow burner is on when a power failure
occurs, it cannot be turned back on until the knob is
first turned to the OFF position.
The griddle or grill accessory cannot be used during a
power failure.
If you smell gas, refer to safety precautions listed on
page 3.
Soft Blue Flames:
Normal for Natural Gas
WARNING!
In the event of a power failure, turn all knobs to the OFF
position. Only the Standard burners can be lit manually.
If the flame is completely or mostly yellow, verify that the
regulator is set for the correct fuel. After adjustment,
retest.
Some orange-colored streaking is normal during the
initial start-up. Allow unit to operate 4-5 minutes and reevaluate before making adjustments.
Figure 15: Flame Characteristics
•
•
•
•
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The burner flame color should be blue with no yellow
on the tips. It is common to see orange in the flame
color; this indicates the burning of airborne impurities
and will disappear with use.
With propane (LP) gas, slight yellow tips on the primary
cone are normal.
The flame should burn completely around the burner
cap. If it doesn’t, check that the cap is positioned
correctly on the base and that the ports are not
blocked.
The flame should be stable with no excessive noise or
fluttering.
Cookware Recommendations
•
WARNING!
To avoid risk of serious injury, damage to appliance or
cookware, please observe the following:
•
•
•
•
Bakeware, such as large casserole pans, cookie
sheets, etc. should never be used on the cooktop.
Placement of large stock pots should be staggered
when used on the cooktop.
•
•
Do not let plastic, paper or cloth come in contact with a
hot burner grate. They may melt or catch fire.
Never let a pan boil dry. This can damage your pan and
the cooking surface.
Professional quality pans with metal handles are
recommended because plastic handles can melt or
blister if the flame extends up the side of the pan.
Professional quality pans are found at restaurant
supply stores and gourmet specialty shops. All
cookware should have these characteristics: good heat
conductivity, good balance, correctly sized base
diameter, a heavy, flat base, and a proper fitting lid.
For best cooking results, the flame should be contained
under the bottom of the pan.
Aluminum and copper are pan materials that conduct
the heat quickly and evenly. These metals are
sometimes attached to the base or in the core between
stainless steel.
Figure 16: Base Diameter
•
•
Select the base diameter to match the diameter of the
flame. The diameter of the flame should be the same
size as the pan base or slightly smaller. Oversize or
under size pans sacrifice cooking performance. A 5½”
(140 mm) base size is generally the smallest
recommended.
Avoid using high flame setting with a pan larger than
the grate or with one that spans more than one burner,
such as a griddle, for prolonged periods of time. This
can result in poor combustion that generates harmful
by-products.
Figure 18: Flat Base Pan
•
•
A heavy, flat base is more apt to remain flat when
heated. Pan bases that are warped, dented, ridged or
too lightweight will heat unevenly. Heat and cool pans
gradually to avoid sudden temperature changes which
tend to distort cookware. Do not add cold water to a hot
pan.
A properly fitting lid will shorten cooking time and make
it possible to use lower heat settings.
Figure 17: Balanced Pan
•
•
Balance is important for stability and even cooking. The
handle must not be heavier than the pan and tilt it
unevenly. A pan must sit level on the grate without
rocking or wobbling.
Food packaged in aluminum foil should not be placed
directly on the burner grate. Aluminum foil can melt
during cooking.
Figure 19: Covered Pan
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Specialty Cookware
Canning Tips:
•
•
•
•
•
Figure 20: Flat-bottom Wok Pan
A flat base pan is preferred to one with a concave,
convex or rippled base.
When using two canners at the same time, use
staggered burners. Do not block air to the burners. A
flame needs the right amount of air for complete
combustion.
Use a cover on a canner when bringing the contents to
a boil.
Once the contents have reached a boil on HI, use the
lowest flame possible to maintain the boil or pressure.
Canning produces a large amount of steam. Take
precautions to prevent burns.
Suggestions For Using the Surface Burner
Cooking Recommendations
Use the chart on page 25 through page 26 as a guide. The
settings you use will vary depending on the pans selected
and the starting temperature of the food.
On the chart, the “Finish Setting” has been separated for
the Standard and ExtraLow® STAR® burners. There may
or may not be a change between the two burner settings.
The ExtraLow setting can be either a cooking or a holding
setting.
Figure 21: Round-bottom Wok in Support Ring
Woks — Either flat based or round bottom woks with the
accessory ring can be used on all models. Round bottom
woks must be used with a support ring. The Wok pan and
the porcelain-coated cast iron wok support ring must be
purchased separately (PWOKRINGHC).
Canners and Stock Pots — Select one with a base
diameter that extends no more than 2” (51 mm) beyond the
grate.
Standard Size Water Bath Canner — 21 to 22 quarts
(19.95 to 20.9 liters), with an 11” to 12” base (279–305 mm)
and a 9” to 11” depth (229–279 mm).
Standard Size Pressure Canner — 8 to 22 quarts (7.6 to
20.9 liters), with an 8” to 11” base (203–279 mm) and a 6½”
to 12” depth (165–305 mm).
English 24
Raise or lower the flame setting gradually. Allow time for
the pan and the food to adjust to the new setting.
Surface STAR® Burner Cooking Recommendations
FOOD
FINISH SETTING
STANDARD STAR®
BURNERS
START SETTING
FINISH SETTING
EXTRALOW® (XLO®)
STAR® BURNERS
BEVERAGES
Cocoa
MED – heat milk, cover
SIM – finish heating
XLO – keep warm, cover*
BREADS
French Toast,
Pancakes, Grilled
Sandwiches
MED – preheat skillet
SIM to MED – cook
Same as for Standard
STAR Burners
BUTTER
Melting
SIM – to start melting
CEREALS
Cornmeal, Grits,
Oatmeal
HI – cover, bring water to a
boil, add cereal
CHOCOLATE
Melting
XLO – may be stirred to
hasten melting
DESSERTS
Candy
SIM to MED – cook
following recipe
SIM to MED
Same as for Standard
STAR Burners
Pudding and Pie Filling
Mix
SIM to MED SIM – cook
according to package
directions
SIM
Same as for Standard
STAR Burners
Pudding
SIM to MED SIM – bring
milk to a boil
SIM
Same as for Standard
STAR Burners
EGGS
Cooked in Shell
Allow 5 – 10 minutes to
melt
SIM to MED – finish cooking
according to package
directions
Same as for Standard
STAR Burners
XLO – to hold, cover*
XLO – allow 10 – 15
minutes to melt
XLO – to hold*
MED HI – cover eggs with
water, add lid, bring to boil
XLO – cook 3 – 4 minutes
for soft cooked; or 15 – 20
minutes for hard cooked
Fried, Scrambled
SIM to MED – melt butter,
add eggs
SIM finish cooking
Same as for Standard
STAR Burners
XLO – to hold for a short
period*
Poached
HI – bring water to the
boiling point, add eggs
SIM to MED – finish heating
Same as for Standard
STAR Burners
MED HI – until meat starts
to sizzle
SIM to MED – finish cooking
Same as for Standard
STAR Burners
MEAT, FISH, POULTRY
Bacon, Sausage
Patties
Braising: Swiss Steak,
Pot Roast, Stew Meat
MED HI – melt fat, then
brown on MED HI, add
liquid, cover
XLO – Simmer until tender
Quick Frying:
Breakfast Steaks
MED HI – preheat skillet
MED HI – fry quickly
Same as for Standard
STAR Burners
Frying: Chicken
MED HI – heat oil, then
brown on MED
SIM – cover, finish cooking
Same as for Standard
STAR Burners
Deep Frying: Shrimp
MED HI – heat oil
MED to MED HI – to
maintain temperature
Same as for Standard
STAR Burners
* These foods should be stirred occasionally.
English 25
FOOD
START SETTING
FINISH SETTING
STANDARD STAR®
BURNERS
FINISH SETTING
EXTRALOW® (XLO®)
STAR® BURNERS
Pan Frying: Lamb
Chops, Thin Steaks,
Hamburgers, Link
Sausage
MED HI – preheat skillet
Poaching: Chicken,
whole or pieces, Fish
MED HI – Cover, bring
liquids to a boil
To finish cooking
Simmering: Stewed
Chicken, Corned Beef,
Tongue, etc.
HI – cover, bring liquid to a
boil
XLO – to simmer slowly
XLO – to hold, cover
MED – brown meat
Same as for Standard
STAR Burners
XLO – to hold
PASTAS
Macaroni, Noodles,
Spaghetti
HI – bring water to a boil,
add pasta
MED HI to HI – to maintain a
rolling boil
Same as for Standard
STAR Burners
POPCORN
(use a heavy, flat
bottom pan)
HI – cover, heat until
kernels start to pop
MED HI – finish popping
Same as for Standard
STAR Burners
PRESSURE COOKER
Meat
MED HI to HI – build up
pressure
SIM to MED – maintain
pressure
Same as for Standard
STAR Burners
HI – build up pressure
SIM to MED – maintain
pressure
Same as for Standard
STAR Burners
RICE
HI – cover, bring water and
rice to a boil
SIM – to maintain Low Boil
Cover and cook until water is
absorbed
Same as for Standard
STAR Burners
XLO – to hold, cover
SAUCES
Tomato Base
MED HI – cook meat/
vegetables, follow recipe
SIM – to maintain simmer
XLO – simmer to thicken
sauce, uncovered
White, Cream,
Bernaise,
MED – melt fat, follow
recipe
SIM – finish cooking
XLO – to hold, cover*
Hollandaise
XLO
Vegetables
XLO – to hold, lowest
setting for short period, stir
frequently
SOUPS, STOCK
HI – cover, bring liquid to a
boil
SIM to maintain simmer
Simmer XLO – to hold,
cover*
VEGETABLES
Fresh
HI – cover, bring water and
vegetables to a boil
SIM to MED – cook 10
minutes, or until tender
Same as for Standard
STAR Burners
XLO – to hold, cover
Frozen
HI – cover, bring water and
vegetables to a boil
SIM to MED – cook
according to package
directions
Same as for Standard
STAR Burners
Deep Frying
HI – heat oil
MED to MED HI – maintain
frying temperature
Same as for Standard
STAR Burners
In Pouch
HI – bring water and pouch
to a boil
SIM to MED – cook
according to package
directions
Same as for Standard
STAR Burners
Saute
HI – heat oil or melt butter,
add vegetables
SIM to MED – cook to
desired doneness
Same as for Standard
STAR Burners
Stir Fry
HI – heat oil, add
vegetables
HI to MED HI – finish
cooking
Same as for Standard
STAR Burners
* These foods should be stirred occasionally.
English 26
Using the Electric Griddle
•
(available on some models)
•
Description
The built-in griddle is made of restaurant-quality aluminum
with a non-stick coating (PTFE/PFOA free). This produces
a surface with even heat that is easy to clean.
A maple chopping block (PA12CHPBLK), stainless steel
cover (PA12CVRJ), and coated-aluminum grill plate
(PAGRILHC) are available as accessories and are
purchased separately. The maple chopping block and
stainless steel cover are sized to fit on top of the surface
when the griddle is not being used. The coated-aluminum
grill plate accessory is designed to replace the griddle
plate. See the instructions that come with the grill plate
accessory for more details.
•
•
The electric griddle element is rated 120 volts AC,
1,630 watts.
The griddle is electronically controlled with
temperatures marked on the knob from 150 – 500°F
(66 – 260°C).
There are no fixed settings on the knob.
Press and turn the knob clockwise to the temperature
setting.
Preparing the Griddle
If the range is equipped with an electric griddle, check the
griddle frame adjustment by pouring two tablespoons of
water on the back of the griddle plate. The water should
slowly roll into the grease tray. If not, adjust the two screws
under the back of the frame. Start with one half turn
counterclockwise (CCW) of the screws. Further adjustment
should be made by one-quarter turn until water slowly flows
into the grease tray (Figure 23).
The maple chopping block and stainless steel cover must
be removed before turning the griddle on.
CAUTION!
The griddle element is hot after use. Allow sufficient time
for griddle components to cool before cleaning.
WARNING!
Move griddle
plate to the side
and turn leveling
screws
To avoid risk of injury, NEVER operate griddle without
the griddle plate installed. NEVER use griddle in a
manner that is not prescribed by the Use and Care
Guide.
The griddle plate (or grill plate accessory) must always be
in place when the griddle is turned on.
Figure 23: Griddle Plate Leveling Screws
The griddle plate should be washed with warm soapy water
then rinsed with clear water prior to use.The griddle may be
used without any butter, margarine or oil. However, a very
small amount may be used to flavor foods.
GH
T
OF
FF
O
F
Any utensil may be used on the griddle surface. Care
should be taken that the surface is not gouged when
utensils are used. DO NOT cut directly on the griddle plate.
OF
F
Figure 22: Griddle Control Knob
English 27
Griddle Grease Tray
NOTICE:
Griddle/Grill performance may vary if there is an excessive
amount of airflow in the vicinity of the appliance. The
excessive airflow could be from an air-conditioning register
or ceiling fan blowing at the cooktop. This could create
longer than normal heat-up time, or it could cause the
Griddle/Grill temperature to be higher or lower than the
knob setting.
NOTE:
Having a properly installed ventilation hood is not
considered a source of excessive airflow.
Griddle Cooking Recommendations
FOOD
Eggs
325°F – 350°F
(160°C – 180°C)
Bacon, Breakfast Sausage
450°F – 475°F
(230°C – 245°C)
Toasted Sandwiches
375°F – 400°F
(190°C – 200°C)
Boneless Chicken Breasts
425°F – 450°F
(220°C – 230°C)
Boneless Pork Chops,
1" (25.4 mm) thick
425°F – 450°F
(220°C – 230°C)
Steaks, 1" (25.4 mm) thick
450°F – 475°F
(230°C – 245°C)
Ground Beef Patties, 6 ounces
450°F – 475°F
(230°C – 245°C)
Ground Turkey Patties, 6 ounces
450°F – 475°F
(230°C – 245°C)
Hot Dogs
350°F – 375°F
(180°C – 190°C)
Ham Slices, ½” (12.7 mm) thick
350°F – 375°F
(180°C – 190°C)
Pancakes, French Toast
400°F – 425°F
(200°C – 220°C)
Potatoes, Hash Browns
400°F – 425°F
(200°C – 220°C)
* Level foods to a uniform thickness to ensure
even cooking.
English 28
Figure 24: Grease Tray
SETTING
•
•
•
Clean the tray after every use. When removing the tray,
use care when tipping it so that the contents do not
spill.
The griddle plate and its grease tray are dishwasher
safe.
After cooling, pour the grease into a grease-resistant
container for disposal.
Cooking on the Griddle
1. Turn the knob to the appropriate cooking temperature
to preheat the griddle.
2. Preheat until the griddle light goes off.
3. Add butter, margarine, oil or shortening if desired.
Using the Electric Grill
(available on some models)
Description
The built-in grill is made of restaurant-quality cast iron
grates. This produces a surface with even heat that is easy
to clean.
A non-stick, non-PTFE cast iron griddle plate
(PAGRIDDLEN) is available as an accessory and may be
purchased separately. See the instructions that come with
the griddle plate accessory for more details.
Assembling the Grill
1. Rotate heating elements (6) up and remove the
briquette basket (3) stored inside the grill housing (1).
2. Place the drip tray (2) in the bottom of the grill housing
(1). (Drip tray is packaged in the large cardboard box
that was on top of the range.) Align the embosses of
the drip tray (2) with the depressions on the bottom of
the grill housing (1).
3. Place the briquette basket (3) in the grill housing (1).
4. Arrange the ceramic briquettes (4) on the briquette
basket (3), in a single layer, with each briquette
touching the edges of the surrounding briquettes. The
ceramic briquettes should not contact the heating
elements.
5. Fold both grill heating elements (6) down. The grill
heating elements must lie flat. Supports should rest
inside of side notches.
6. Install the grill grates (5). Ensure grates are seated
level inside the grill housing (1).
Operating the Grill
5
WARNING!
•
4
•
•
•
3
•
6
•
2
•
•
1
•
•
1.
2.
3.
4.
5.
6.
Grill Housing
Drip Tray
Briquette Basket
Ceramic Briquettes
Grill Grate (x2)
Heating Element (x2)
To avoid risk of injury, NEVER operate grill without
the grates or griddle plate accessory installed.
NEVER leave grill unattended while cooking.
Observe caution with oils and fats. Overheated oils
and fats can easily cause fires.
DO NOT use wood chips, lava rocks, or charcoal
briquettes. Only use recommended ceramic
briquettes (PABRICKBKN).
DO NOT use dishes, pans, pots, or other cookware
on the grill.
Never use aluminum foil to cover the grates or to
line the grill. It can damage the grill and cause a fire
hazard if heat is trapped under it.
Check grease tray before each use. Too much
grease in the tray may cause a fire hazard.
If flames appear, grease should be cleaned from
grates, grease tray, briquette basket and other
surfaces.
Grease build up encourages flame and smoke
development while cooking.
Ceramic briquettes must be replaced when they
begin to turn black. This means that they are
saturated with fat and may smoke heavily during
operation or the fat may catch fire.
English 29
IMPORTANT:
• If flames appear while grilling, turn off heat and
remove the food. Use caution to avoid any
potential injury while removing food.
• Often, such flames will extinguish themselves
within a few minutes once grease drippings have
burned up. Do not leave the grill unattended until
all flames are extinguished. If desired, flames can
be extinguished by generously shaking baking
soda or salt over them to smother fire.
• If flames appear, ceramic briquettes should be
replaced and grease should be cleaned from
grates, grease tray, briquette basket, and other
surfaces before using the grill again. Built up
grease which is allowed to remain encourages
flame and smoke development while cooking.
• Moist food should be dried, before placing on grill.
• The moister the food is, the more smoke may be
produced!
• During grilling, dripping fat may flare up briefly.
3. During the initial use, heat the grill for about 10 minutes
to eliminate manufacturing residues and smells.
4. For best results, allow the grill grates to preheat before
placing food on them.
5. The electric grill indicator light will remain on for
approximately 5 minutes after the knob has been
turned OFF to indicate residual heat.
CAUTION!
Clean the grill after each use. Allow the appliance to cool
before cleaning.
Grilling Tips
•
•
WARNING!
•
TO AVOID RISK OF BURNS:
•
•
•
•
•
Use proper utensils with long handles that allow the
chef plenty of clearance from the heat and potential
flare ups.
DO NOT wear loose clothing while cooking.
Never leave grill unattended while cooking.
After each use, remove grease buildup from the grill
surfaces and the trays below the grill to avoid risk of
fire. Ventilation hoods should also be cleaned
periodically as needed and as recommended by the
User Manual as well as surrounding surfaces.
Keep a fire extinguisher nearby and accessible.
Operation
1. Before turning on, make sure that there are ceramic
briquettes in the appliance and both grill grates are
correctly fitted. Turn on forced air ventilation.
2. Press and turn the knob to the temperature setting.
• The grill is electronically controlled with power
settings LOW through HIGH. There are no fixed
settings on the knobs.
• The two grill heating elements can be regulated
separately. This allows you to grill food with
different temperature requirements at the same
time, or you can use one area to grill and the other
to keep warm.
English 30
•
•
•
•
•
Always preheat the grill. When cooking on HIGH,
preheat grill on HIGH for 10 minutes. When cooking on
MED HIGH, preheat grill on HIGH for 5 minutes then
turn temperature down once food is on the grill.
Soak wooden skewers in water a minimum 20 minutes
before placing on the grill.
Prior to grilling, you can coat the food with heatresistant oil (e.g. peanut oil) or marinate it. Make sure
not to use too much oil/marinade, as otherwise it may
catch fire and generate thick smoke.
Lay the food directly on the grill grates. DO NOT use
aluminum foil or grill trays.
Cured meat, such as ham or smoked pork chops, is not
suitable for grilling. Unhealthy chemical compounds
may form.
To prevent flare-ups, remove excess fat from foods
prior to grilling.
DO NOT use cleaners on elements. Allow grease to
burn off the elements.
To soak up fat on the griddle plate, sprinkle coarse salt
onto the grilling surface after use.
Grill Cooking Recommendations
IMPORTANT:
• GRILL SHOULD NOT BE OPERATED WITHOUT PROPER VENTILATION.
• Foods with excessive fat or grease should not be prepared on an indoor grill. Grilling foods with high fat
content (certain types of ground beef, sausage, etc) increases the chances of smoke and flames.
FOOD*
SETTING**
COOK TIME
(MINUTES)
NOTES
Hamburgers, ¾” (2 cm) (medium)
T-Bone Steak, 1½” (4 cm) (medium)
Ribeye or Sirloin, 1" (3 cm) (medium)
Kebabs, Steak (medium)
HIGH
HIGH
HIGH
HIGH
12 – 14
20 – 22
10 – 12
24 – 28
Ready to turn once juices appear on the surface.
Remove excess fat.
Remove excess fat.
Turn occasionally.
HIGH
MED HIGH
HIGH
16 – 20
16 – 20
6–8
Remove excess fat.
Pierce before grilling.
Place on grill horizontally.
MED HIGH
MED HIGH
MED HIGH
HIGH
34 – 38
18 – 22
20 – 24
30 – 33
Turn occasionally, remove excess skin.
Turn occasionally.
Pound to an even thickness before cooking.
Turn occasionally.
MED HIGH
MED HIGH
MED HIGH
18 – 20
16 – 20
10 – 14
Brush with oil before grilling.
Brush with oil before grilling.
Turn occasionally.
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
8 – 10
8 – 10
8 – 10
8 – 10
4–6
4–6
Brush with oil.
Turn occasionally.
Brush lightly with oil.
Brush with oil.
—
—
Beef
Pork
Pork chops, ¾” (2 cm)
Sausages or Bratwurst
Hot Dogs
Poultry
Legs and thighs
Chicken wings, whole
Chicken breasts, ½” (1 cm), boneless
Kebabs, chicken
Seafood
Fish steak, 2” (6 cm)
Fish fillet, ¾” (2 cm)
Shrimp skewers
Produce
Portobello mushrooms
Bell peppers, quartered
Eggplant, sliced, ½” (1 cm)
Tomatoes, halves
Pineapple, sliced
Peaches, halves
Other
Hamburger or hot dog buns
MED HIGH
4–6
Brush with butter.
Tofu, extra firm, sliced
MED HIGH
8 – 12
Skewer for easier grilling.
* Level foods to a uniform thickness to ensure even cooking.
** The values in the settings table should only be regarded as guidelines, since more or less heat may be required
depending on the type and condition of the food.
English 31
English 32
Using the
Convection Oven
Convection Oven
Using the Oven
Extended Cooking Functions
Meat Probe
Oven Setting Controls
The meat probe allows you more control over how your
foods are cooked by automatically disabling the specified
cooking mode when a dish's desired temperature, defined
by the cook, has been reached. The probe expresses the
current temperature of the meat as it cooks.
Programming the meat probe
1. In the large oven locate the outlet (Figure 28).
1
2
2
3
1. ENTER verifies a selection
2. (-) decreases and (+) increases time and/or
temperatures, it is also used to scroll through menu
items: Kitchen Timer, Cook Timer, Settings, and
Sabbath oven functions.
3. CANCEL clears all oven operations.
Figure 27: Oven Setting Controls
Outlet
Plug
Probe
Cable
Kitchen Timer
The Kitchen Timer can be set for up to 12 hours. It can be
used despite whether the range is in operation and
independently of all other functions.
Cook Timer
The Cook Timer is intended to mechanically shut the oven
off when the desired cooking time is complete. The Cook
Timer function is available for all of the primary cooking
modes except for Self-Clean mode.
To set the timer:
1. Press ENTER.
2. Use the “+” and “-” buttons to select either KITCHEN
TIMER or COOK TIMER.
3. Press ENTER.
4. Press the “+” and “-” buttons to select desired time.
5. Press ENTER.
6. A beep sounds when the timer ends. Press CANCEL
to terminate the beep and timer.
Figure 28: Meat Probe
2. Insert the plug end into the outlet.
– Control screen will automatically display PROBE
and default to 120ºF (49ºC).
3. Insert probe end into the meat.
• To avoid damaging the probe, ensure that the meat
is fully defrosted before inserting the probe.
• Insert the probe until its tip is rested in the center of
the thickest, meatiest portion of the meat. Ensure
that the probe does not touch bone, fat, or gristle.
• For poultry, the meat probe should be inserted into
the interior thigh muscle.
• The probe should not touch any part of the cooking
dish or parts of the oven, as this will affect the
accuracy of the results.
4. Close the oven door.
5. Press the (-) to decrease or (+) to increase to the
desired internal temperature to be met.
NOTE:
• COOK TIMER cannot be used if a temperature probe
is in use.
• The maximum cook time setting is 12 hours.
English 35
6. Select the desired cooking mode and oven
temperature using the knobs on the control panel.
• The probe function is only available for Bake,
Convection Bake, and Roast modes.
• Probe is not available when Cook Timer has been
set.
• The range for the probe temperature is between
120ºF (49ºC) and 200ºF (93ºC).
• The oven display indicates the current temperature
of the meat as it cooks.
7. When the actual probe temperature reaches the
desired set temperature, the cooking mode will be
finished and the “end of cook timer” will beep to
indicate that the cooking process has concluded.
IMPORTANT:
•
•
•
•
To avoid damaging your probe, do not pull on the cable
when trying to remove it from a dish.
Do not use tongs or other instruments to pry on the
probe when removing it or to ‘hammer’ the probe into a
food dish.
To prevent possible burns, wait until the oven has
cooled before trying to remove the probe from the
outlet.
Do not store the probe inside the oven.
MINIMUM INTERNAL COOKING TEMPERATURES
The minimum internal temperatures that foods must
reach to be considered safe to eat, as determined by
the U. S. Department of Agriculture Food Safety and
Inspection Service, are as follows:
Fresh ground beef, veal, lamb, pork
160°F (72°C)
Beef, veal, lamb roasts, steaks, chops
Medium rare
145°F (63°C)
Medium
160°F (71°C)
Well done
170°F (77°C)
Fresh pork roasts, steaks, chops
Medium
160°F (72°C)
Well done
170°F (77°C)
Ham
The Offset feature allows the cook to further fine-tune their
cooking parameters to their own personal optimal settings
by allowing them to adjust the temperature offset of the
oven by +/-25°F (14°C) in increments of 5°F. For example,
if the cook judges the oven temperature as too hot and
wants to lower it by 5°F, press the “–” button. To increase
the temperature by 5°F, press the “+”. This feature is useful
if you find that food is consistently either too brown or too
light for your tastes.
• The oven must be turned off in order to set an offset
value.
• The Offset feature is available for all modes except
Self-Clean.
• By default, the temperature is set at 0°.
• The unit will continue to run the input offset value
indefinitely until the user manually changes it, or until
the unit loses power, in which case Offset will need to
be reset.
To set Offset
1.
2.
3.
4.
160°F (72°C)
Fully cooked, to reheat
140°F (60°C)
Poultry
Ground chicken, turkey
165°F (74°C)
Whole chicken, turkey
180°F (82°C)
Breasts, roasts
170°F (77°C)
Thighs and wings
180°F (82°C)
Stuffing (cooked alone or in bird)
165°F (74°C)
Egg dishes, casseroles
160°F (72°C)
Press ENTER.
Using the “+” or “–” buttons, select SETTINGS.
Use the “+” or “–” buttons to select OFFSET.
Press ENTER.
Using the Sabbath Mode
Sabbath Mode is for faiths with “No Work” requirements on
the Sabbath. The cook can prepare a meal prior to a
holiday and then leave it in the always-warm oven until it is
ready to be eaten.
• The oven lamp is disabled in Sabbath mode to prevent
any action from occurring at any time the door is
opened.
•
•
•
Cook before eating
English 36
Fine Tuning the Oven
•
The gas burners and griddle on the cooktop are still
fully functional during Sabbath Mode.
Sabbath Mode is only available when the range is not
already in another active cooking mode or Self-Clean.
After a power outage the unit will return to a disabled
state. All elements and lights will be deactivated until
the knobs are turned to the OFF position and the unit is
reset. Opening the door will have no effect.
Temperature may not be adjusted for the duration of
the Sabbath mode.
To set Sabbath Mode:
1. Place prepared food in oven.
2. Using the “+” or “–” buttons, select SABBATH.
3. Use the “+” or “–” buttons to select one of three
duration times: 26 hours, 50 hours, or 74 hours. Press
ENTER.
4. The display will prompt the user to set BAKE and
TEMP.
5. When the timer reaches “0:00”, the cooking mode will
be finished and the display will beep. The oven will
automatically turn off when the specified cooking time
is complete.
Bake Rack Positions
• Rack level positions in the oven are numbered like an
elevator. Number one level is the lowest (Figure 29).
5
4
3
2
1
Oven Functions
Tips for Bake
Preheating the Oven
Most cooking times in recipes are designed for a preheated
oven and require that the oven already be at a certain
temperature before cooking starts. Refer to your recipe for
preheating recommendations. Preheating time depends on
the temperature setting and the number of racks in the
oven.
Getting the Best Results
• Minimize opening the door:
• Use the built-in timer.
• Use the interior oven light.
• Use the rack position recommended by the recipe.
• Use the bakeware recommended in the recipe.
• Store the broiler pan(s) outside the oven. An extra pan
without food, affects the browning and cooking.
• The type of pan used affects the browning:
• For tender, golden brown crusts, use light
non-stick/anodized or shiny metal pans.
• For brown crisp crusts, use dark non-stick/
anodized or dark, dull metal pans or glass
bakeware. These may require lowering the bake
temperature 25°F (14°C).
Figure 29: Main Oven with Rack Positions
Placement
• Allow at least 1" (25.4 mm) of space between the pans
and the oven walls so heat can circulate around each
pan.
• Stagger bakeware so that one is not directly above
another. Allow 1½” (38 mm) above and below each
pan.
Figure 30: Pan Placement
Bakeware Type
• Metal bakeware (with or without a non-stick finish),
heat-proof glass, glass-ceramic, pottery, or other
utensils are suitable for the oven.
• Suitable cookie sheets have a small lip on one side.
Heavy sheets or those with more than one side may
affect the baking time.
English 37
Large Main Oven
To Set the Ovens
One Rack Baking
• The Bake mode is best for baking on one rack with
rack level #3 used for most baked items. If the item is
tall, such as an angel food cake, rack level #2 may be
used. Pies are best baked on rack level #2 to make
certain the bottom of the crust is done without over
browning the top. When large pieces of meat or poultry
are roasted, such as a prime rib of beef or a turkey,
rack level #2 is the preferred rack.
Two Rack Baking
• Casserole dishes may also be baked using these rack
levels #2 and #4. The Convection Bake mode may also
be used.
Three Rack Baking
• If three-rack baking is desired, the Convection Bake
mode should be used.
1. Place rack in desired rack position and shut the door.
2. Set Mode Selector Ring to Bake, Convection Bake,
Roast, or Convection Roast.
Baking on rack #3 will result in the best product. When
additional height is needed, rack #2 may be used. The
use of rack #2 with pies will result in a crisp bottom
crust without over baking the top.
NOTE:
Rack positions are general recommendations for baking;
however, if a recipe calls for a different rack position than
those given, then the recipe or package directions should
be followed.
Setting Bake & Convection
Bake, Roast & Convection
Roast
Steam Oven
Selector
Main Oven
Selector
OVEN LIGHT
300
350
OVEN LIGHT
400
PANEL LIGHT
450
250
500
200
BROIL
CLEAN
100
electronic control
ENTER
–
+
CANCEL
ENTER
–
+
CANCEL
Figure 31: Control Panel
English 38
Temperature
Selector Knob
Figure 32: Mode Selector Ring & Temperature Knob
Steam Oven
•
Mode Selector
Ring
3. Set the Temperature Selector Knob to desired
temperature setting.
• If using Convection Bake, set the Temperature
Selector Knob 25°F/ 14°C below the temperature
suggested in the recipe. No variation in
temperature setting is necessary if roasting meats
or poultry.
4. After both knobs have been turned to the desired
setting, the readout will display “Preheating [| …]” with
the selected cooking mode (for example, “Bake”) and
the desired temperature (“350°F”).
• Display will beep to indicate oven has finished
preheating.
5. The temperature gauge will start to move toward the
temperature setting. The temperature gauge reflects
the temperature setting.
• The needle of the temperature gauge will move to
the new selected temperature setting if the
temperature setting is increased or decreased.
• The gauge is for reference only.
• As the oven cools down, the temperature gauge
will reduce, to reflect the cooling oven temperature.
6. After oven has preheated, place food inside.
Automatic operation of the cooling blowers:
The cooling blowers activate after the oven reaches 300°F
(149°C). When the oven is turned off, the blowers remain
on until the oven temperature cools below 250°F (121°C).
DO NOT continue to use the ovens if the cooling blower
fails to activate while baking. Call a qualified service
agency to repair the range.
Roast
Roast has more top heat than traditional Bake. This
additional top heat is for conventional open roasting when
drippings are desired.
Roast Mode Tips
• Roast mode is excellent for less tender meats or
poultry when meat is braised in a covered dish.
• Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
• Roasting bags are suitable to use in this mode.
• When roasting whole chickens or turkey, tuck wings
behind back and loosely tie legs with kitchen string.
Roasting Recommendations
OVEN
TEMPERATURE
MEAT AND POULTRY
RACK
LEVEL
COOK TIME
END TEMP
Beef:
Pot roast, 3 – 4 pounds
Beef brisket
Beef chuck
Meatloaf
350°F (180°C)
350°F (180°C)
350°F (180°C)
350°F (180°C)
1
2
1
3
40 – 60 minutes per pound
50 – 60 minutes per pound
45 – 55 minutes per pound
60 – 90 minutes total time
170°F (80°C)
170°F (80°C)
170°F (80°C)
170°F (80°C)
Poultry:
Chicken, whole
Chicken, pieces
Turkey, whole
375°F (190°C)
375°F (190°C)
325°F (165°C)
2
2
2
18 – 21 minutes per pound
Total time 60 minutes
11 – 15 minutes per pound
180°F (80°C)
180°F (80°C)
180°F (80°C)
Pork:
Shoulder
Smoked ham, half
325°F (165°C)
325°F (165°C)
1
1
35 – 40 minutes per pound
2 – 3 hours total
170°F (75°C)
170°F (75°C)
Convection Baking
Cooking with Convection
There are many advantages to cooking with convection. In
the convection system, a fan in the back of the oven moves
heated air evenly around the oven. The moving air provides
even heat so foods can be placed on any rack level with
consistent results. Multiple racks of foods can be cooked or
large quantities of foods can be cooked at the same time.
Foods will cook thoroughly without having to rotate pans.
Low, shallow bakeware should be used with convection
cooking. This allows the heated air to circulate around the
food. Pans with high sides or pans that are covered are not
suitable for convection cooking because high sides or lids
prohibit the warm air from circulating around the food.
Your favorite pans and cookware can be used for
convection cooking provided they have low sides to allow
the heated air to circulate around the food. Any food
cooked uncovered will brown evenly and form a nice crust.
Foods in covered dishes (casseroles, pot roast) or delicate
custards do not benefit from convection cooking.
Convection Roast
Convection roasting combines the heat from the lower
concealed element with additional heat from the convection
element and fan. The result is a crispier exterior that seals
in the interior juices. It is perfect for roasting tender meats
in an uncovered, low-sided pan.
• DO NOT cover meat or use cooking bags.
• Roasting large cuts of meat and poultry generally takes
10 to 20% less cooking time. Check doneness early.
Figure 33: Convection Fan
English 39
Convection Baking
High Altitude Baking
Time can be saved by baking an entire batch of cookies at
the same time. The cookies will bake evenly and be done
all at once. The baking time may be shorter due to the
warm circulating air. For small items such as cookies,
check to see if they are done one to two minutes before the
recipe time. For larger baked items such as cakes, check
five to six minutes before the time indicated on the recipe.
When baking at high altitudes, in either Bake or Convection
Bake, recipes and baking times vary. For accurate
information, write the Extension Service, Colorado State
University, Fort Collins, Colorado 80521. There may be a
cost for the bulletins. Specify the type of information you
want (example: cakes, cookies, breads, etc.).
Convection cooking of meat and poultry will result in foods
that are brown and crispy on the outside and moist and
juicy on the inside. Large meat or poultry items may cook
up to 30 minutes less than the suggested time so check
them early so they will not be over baked. Use of the builtin meat probe will provide more accurate results than the
“minute per pound” method (see “Meat Probe” on page 35).
The larger the piece of meat or poultry, the more time you
will save.
Converting Conventional Baking to
Convection Baking
To convert most recipes for baked items (cookies, cakes,
pies, etc.), reduce the oven temperature by 25°F (14°C).
For meats and poultry, the temperature should not be
reduced. The temperature recommended in recipes and
cooking charts for meats and poultry should be used.
CAUTION!
When using the oven in any mode never use
aluminum foil to cover the oven racks or to line the
oven. It can damage the oven and cause a fire hazard if
heat is trapped under it.
Tips for Convection Bake
Preheating the Oven
Preheat the oven before cooking any foods, except large
pieces of meat or poultry. See your recipe for preheating
recommendation. Preheating time depends on the
temperature setting and the number of racks in the oven.
Temperature Setting
When using Convection Bake, reduce the temperature
recommended in the recipe by 25°F (14°C), although the
temperature does not need to be reduced when cooking
meats and poultry. When roasting meats, check internal
temperature prior to time recommended by recipe to
prevent over cooking.
English 40
Condensation
It is normal for a certain amount of moisture to evaporate
from the food during any cooking process. The amount
depends on the moisture content of the food. The moisture
will condense on any surface cooler than the inside of the
oven, such as the control panel.
Rack Positions (see Figure 5 on Page 15).
— One-Rack Baking
• When baking on one rack, best results are obtained in
the bake mode (See “One Rack Baking” on page 38.)
• When roasting a turkey or a large piece of meat,
convection bake may be used. Rack #2 is the most
appropriate rack.
— Two-Rack Baking
• Racks #2 and #4 are most appropriate when using the
convection bake mode for cakes, cookies, biscuits, and
other baked goods. Cake pans should be staggered on
racks #2 and #4. Cookie sheets should be placed on
rack #2 directly under the one on rack #4.
• To bake several casseroles, frozen pies, or cakes, use
racks #2 and #4.
• These two racks can also be used for a large oven
meal.
— Three-Rack Baking
• When several sheets of cookies are to be baked, bake
them on racks #1, #3, and #5. Place the baking sheets
directly above each other on the respective racks to
allow air to flow around the baking sheets.
— Bakeware Type
• Aluminum bakeware gives the best browning results.
• Cookie sheets with only one or two sides give the best
results. Aluminum commercial half-sheets or
professional cooking utensils may be used but baking
times may be increased.
— Placement
• For better browning, utensils such as cookie sheets,
jelly roll pans and rectangular baking pans should be
placed crosswise on the rack with the shorter sides on
the right and the left. This allows the air to circulate
freely.
• When baking on more than one rack, cookie sheets
should not be staggered; round cake pans should be
staggered.
Dehydrating Foods with Convection Bake
Use the Convection Bake to dry and preserve fruits and vegetables.
Tips:
• Drying times vary depending on the moisture and sugar content of the food, the size of the pieces, the amount being
dried and the humidity in the air.
• Dry most fruits and vegetables at 150°F.
• Check food at the minimum drying time.
• It is best to use drying racks (not included) so that air can flow around the food. Do not place food directly on a baking
sheet or pan. Food needs to be elevated to ensure even drying.
• Multiple drying racks can be used simultaneously.
• Racks #2 and #4 or #1, #3 and #5 can be used for multiple rack dehydrating. Use rack #3 if only dehydrating one rack.
• Dehydrating meat is not recommended due to food safety concerns.
• Consult a food preservation book, county Cooperative Extension Office or library for additional information.
FOOD ITEM
PREPARATION
APPROX.
DRYING
TIME (HRS)
TEST FOR DONENESS
Fruit
Apples
Dipped in ¼ cup lemon juice and 2 cups water,
¼” slices.
8 – 15
Slightly pliable
Bananas
Dipped in ¼ cup lemon juice and 2 cups water,
¼” slices.
8 – 15
Slightly pliable
Cherries
Wash and towel dry. For fresh cherries, remove
pits.
7 – 18
Pliable leathery, chewy
Orange peels
Orange part of skin thinly peeled from oranges.
1–4
Dry and brittle
Orange slices
¼” slices of orange.
9 – 16
Skins are dry and brittle, fruit is
slightly moist
Pineapple rings,
canned
Towel dried.
8 – 13
Soft and pliable
Pineapple rings,
fresh
Towel dried.
7 – 12
Soft and pliable
Strawberries
Wash and towel dry. Sliced ½” thick, skin down
on rack.
9 – 17
Dry and brittle
Peppers
Wash and towel dry. Remove membrane of
peppers, 1” coarsely chopped pieces.
13 – 17
Leathery with no moisture inside
Mushrooms
Wash and towel dry. Cut thin slices, ǩ” thick.
5 – 12
Tough and leathery, dry
Tomatoes
Wash and towel dry. Cut thin slices, ǩ” thick,
drain well.
5 – 12
Dry, brick red color
Vegetables
English 41
Convection Baking Recommendations
PAN
SIZE
FOOD
CONTROL TEMPERATURE
SETTING
TOTAL SUGGESTED
COOKING TIME
Cookies
12" x 15" Cookie Sheet
375°F (190°C)
8 – 12 minutes
Layer Cakes
8" or 9" Round
350°F (180°C)
25 – 35 minutes
Sheet Cakes
9" x 13" Pan
350°F (180°C)
30 – 40 minutes
Bundt™ Cakes
12 Cup
325°F (165°C)
60 – 75 minutes
Brownies or Bar Cookies
9" x 9" Pan
325°F (165°C)
20 – 25 minutes
Biscuits
12" x 15" Cookie Sheet
425°F (220°C)
or Package Directions
10 – 15 minutes
Quick Bread
8" x 4" Loaf Pan
350°F (180°C)
55 – 70 minutes
Muffins
12-cup Muffin Pan
425°F (220°C)
14 – 19 minutes
Fruit Pies
9" Diameter
425°F (220°C)
35 – 45 minutes
Fruit Cobblers
9" x 9" Pan
400°F (205°C)
25 – 30 minutes
Yeast Bread, Loaves
8" x 4" Loaf Pan
350°F (180°C)
25 – 30 minutes
Dinner Rolls
9" x 13" Pan
375°F (190°C)
12 – 18 minutes
Cinnamon Rolls
9" x 13" Pan
375°F (190°C)
25 – 30 minutes
Yeast Coffee Cake
12" x 15" Cookie Sheet
375°F (190°C)
20 – 30 minutes
Keep Warm
The KEEP WARM mode will keep hot, cooked foods at
serving temperature. ALWAYS start with hot food. DO NOT
use this mode to heat cold food other than for crisping
crackers, chips and dry cereal. Serving dishes, plates and
cups may be kept warm with this mode. DO NOT use the
WARM mode to cook food.
1. Select KEEP WARM using the Mode Selector Knob.
DO NOT turn on Oven Temperature Control Knob.
• Food may be kept hot in its cooking container or
transferred to a heat-safe serving dish.
• Aluminum foil may be used to cover food. Use only
heat-safe dishes.
2. When keeping cooked food warm, allow time for the
oven to preheat before placing the item in the oven.
• Warm mode temperatures range from 140°–150°F/
60–66°C.
• Food should be at serving temperature (above
140°F / 60°C) before being placed in the oven.
English 42
3. Place warmed dish in the oven. Close the door.
• Do not open the oven door unnecessarily. Opening
the door will reduce the temperature of the oven.
CAUTION!
Plastic containers or plastic wrap can melt if in direct
contact with the oven walls or oven bottom.
WARNING!
Food Safety Concern Food Poisoning Possible —
DO NOT use the Warming Mode for cooking food. The
warming oven mode is not hot enough to cook foods at
safe temperatures.
Proof
For best results, preheat the oven to the desired
temperature.
The proof feature maintains the warm, non-drafty
environment needed for proofing yeast leavened products.
The proofing temperature is preset at 100°F/ 38°C.
Foods that need to be kept moist must be covered with a lid
or aluminum foil.
It is best to start with a cool oven when using the proofing
function.
Hot cooked foods can be kept at serving temperatures. Set
the oven to bake and use the temperature suggested on
the chart.
To Set the Steam Oven for Proofing
1. Allow dough to thaw if frozen.
2. Place dough in dish and loosely cover.
3. Use any rack level that accommodates the size of the
bowl or pan. Close the door.
4. Select PROOF using Mode Selector Knob. DO NOT
turn on Oven Temperature Control Knob.
5. Press ENTER.
6. Press the “+” and “-” buttons to select desired time.
7. Press ENTER again.
Suggested Temperature
Recommendations to Keep Food Hot
FOOD
OVEN
TEMPERATURE
Beef
150°F (70°C)
Bacon
200° – 225°F
(90° – 110°C)
Biscuits and Muffins (covered)
175° – 200°F
(80° – 90°C)
Casserole (covered)
175°– 200°F
(80° – 90°C)
Fish and Seafood
175° – 200°F
(80° – 90°C)
Deep Fried Foods
200° – 225°F
(90 – 110°C)
Gravy or Cream Sauces (covered)
175°F (80°C)
Dough has “proofed” when it has doubled in size.
Lamb and Veal Roasts
175° – 200°F
(80° – 90°C)
Do not open the oven door unnecessarily. Opening the
door will lower the temperature of the air in the oven and
lengthen the proofing time. Use the oven light to check the
rising of the dough.
Pancakes and Waffles (covered)
200° – 225°F
(90° – 110°C)
Potatoes, Baked
200°F (90°C)
Potatoes, Mashed (covered)
175°F (80°C)
Proofing time may be decreased when using the large oven
at the same time you are proofing. Check bread product
early to avoid over-proofing. If you are using the large oven
for extended periods of time we recommend, for optimum
results, that you complete the proofing before using the
large oven.
Pies and Pastries
175°F (80°C)
Pizza (covered)
225°F (110°C)
Pork
175° – 200°F
(80° – 90°C)
Poultry (covered)
175° – 200°F
(80° – 90°C)
Vegetables (covered)
175°F (80°C)
Warm Plates
150°F (70°C)
SIZE
TIME
Loaf, 1 lb (0.45 kg)
60 – 75 minutes
Rolls, 0.1 lb (0.05 kg)
30 – 45 minutes
The ideal temperature for proofing will be maintained until
the Mode Selector Knob is turned off.
Other Uses Of Bake
Slow Cooking and Low Temperature Uses
of the Oven
In addition to providing perfect temperatures for baking and
roasting, the oven can be used at low temperatures to keep
hot, cooked foods at serving temperature and to warm
plates.
English 43
Broil / Convection Broil
Tips for Broil
For rare steaks, cook the first side to 90°F (32°C). For
medium or well done steaks, cook the first side to 100°F
(38°C). Turn and cook the second side to desired internal
temperature.
Preheating the Broiler
It is recommended that you preheat the broil element
before starting to cook. Preheat for 3 minutes then place
food in oven.
NOTE:
It is not possible to use the BAKE mode and BROIL mode
simultaneously. When one mode is on, the other mode
cannot be turned on.
Getting the Best Results
• Defrost food before broiling.
• Door is to be closed during broiling.
• Steaks should be more than 1" (25.4 mm) thick if rare
meat is desired. Use convection broil if steaks are over
1½” (38 mm) thick.
• Turn foods over only once, after half the total cooking
time. It is not necessary to turn very thin foods (ham
slices, fillets of fish, etc.). Liver slices must be turned
over regardless of thickness.
• Center foods directly under the broiling element for
best browning.
Setting Broil or Convection Broil
Rack Positions
Before turning on the oven, place the rack in the desired
position. After preheating the broiler, center the broil pan
under the broil element.
Only the upper element heats in the BROIL mode.
Successful broiling requires constant exposure to high,
intense heat.
1. Place oven rack in desired position.
2. Set Mode Selector Knob to BROIL or CONVEC
BROIL.
3. Set Temperature Selector Knob to BROIL setting.
• The temperature gauge will move to BROIL after
five minutes.
4. Place food in oven at desired rack position.
5. The door should be closed throughout the broil
cycle.
•
Your THERMADOR PROFESSIONAL® range
comes with a large two-piece broiler pan. The
slotted grid allows drippings to flow into the lower
pan, away from the intense heat of the broil
element, minimizing spattering, smoking, and the
chance of a grease fire.
Main Oven
Rack #5 — Use this rack position when broiling beef
steaks, ground meat patties, ham steak and lamb chops 1"
(25.4 mm) or less in thickness. Also use when top browning
foods.
Automatic operation of the cooling blower:
Rack #4 — Use this rack position when broiling meat 1ǩ”
(29 mm) or more in thickness or fish, poultry, pork chops
and ham steaks 1" (25.4 mm) or more in thickness.
The cooling blowers activate after the oven reaches 300°F
(149°C). When the oven is turned off, the blowers remain
on until the oven temperature cools below 250°F (121°C).
Rack #3 — Use this rack when broiling chicken quarters or
halves.
DO NOT continue to use the broiler if the cooling blower
fails to activate while broiling. Call a qualified service
agency to repair the range.
Steam Oven
Foods may be broiled on racks #3, #4 or # 5 depending
upon the type and thickness of the food. Rack #5 may be
used for top browning of foods.
Utensils
• The porcelain enamel two-piece broil pan and grid is
included with the range. DO NOT cover the slotted grid
(top) with aluminum foil.
• Use metal or glass-ceramic bakeware when top
browning casseroles, main dishes, or bread.
• DO NOT use heat-proof glass or pottery. This type of
glassware cannot withstand the intense heat of the
broil element.
English 44
Broiling and Roasting Recommendations
All meats are placed on the broiler pan included with the range.
FOOD ITEM
BEEF
Ground Beef
Patties, 1/2”
(12.7 mm) thick
5
BROIL or
CONVEC
BROIL
BROIL or
CONVEC BROIL
15 – 20 minutes
Broil until no
pink in center
4
BROIL or
CONVEC
BROIL
BROIL or
CONVEC BROIL
12 – 20 minutes
Time depends on
rareness of steak
4
BROIL or
CONVEC
BROIL
BROIL or
CONVEC BROIL
12 – 20 minutes
Rare to medium
rare
3
ROAST or
CONVEC
ROAST
425°F (220°C)
to start
325°F (165°C)
to finish
20 – 25 min/lb
Small roasts take
more minutes per
pound; reduce time
by using Convection
Roast
4
BROIL or
CONVEC
BROIL
BROIL or
CONVEC BROIL
20 – 25 minutes
Cook until juices are
clear
3
BROIL or
CONVEC
BROIL
BROIL or
CONVEC BROIL
25 – 30 minutes
Remove skin; Cook
until juices are clear
3
BROIL or
CONVEC
BROIL
BROIL or
CONVEC BROIL
30 – 45 minutes
Turn with tongs;
Cook until juices are
clear
Flank Steak
Rib Roast
Chicken Thighs
Half Chickens
APPROXIMATE
COOKING TIME
SPECIAL
INSTRUCTIONS
AND TIPS
OVEN
MODE
T-Bone Steak
POULTRY
Boneless, Skinless
Chicken Breasts
CONTROL
TEMPERATURE
SETTING
RACK
NUMBER
English 45
English 46
Using the Steam
Convection Oven
ConvectionOven
Extended Cooking Functions
Steam Oven Modes
Controls and Display Screen
The steam oven in your new THERMADOR® range offers
steam, convection, and modes that combine steam and
convection. Using Easy Cook’s automatic programming,
you can prepare dishes ranging from steamed vegetables
to pot roast to bread.
•
•
•
•
•
•
STEAM: Steaming preserves nutrients, texture and
taste in vegetables, fish, and side dishes. It also allows
you to efficiently extract juice from fruits.
TRUE CONVECTION: Even heat distribution assures
superb moist cakes, sponge cakes, and braised meat.
STEAM CONVECTION: The blend of steam and
convection modes is ideal for meat, soufflés, and
baked goods.
REHEAT: The inflow of steam keeps the food moist
and brings back the original flavor, texture, and
crispness when cooked food is gently reheated.
PROOF: Steam and convection modes are combined
to keep the surface of rising bread dough from drying
out while the dough rises much faster than at room
temperature.
SLOW COOK: Slow roasting of all meat cuts and
types, especially roast beef and leg of lamb, keeps
them tender.
DEFROST: This mode defrosts food for cooking or
serving.
EASY COOK: This mode allows you to automatically
program the cooking of many different dishes.
Start by getting acquainted with the controls, components,
and settings. Then explore the wealth of new cooking
options the steam oven gives you.
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Cotch
Figure 34: Steam Oven Temperature Control Knob
OF
F
OF
F
OV
EN
LIG
HT
>
Ki
Cotche
o
Figure 35: Steam Oven Mode Selector Ring
The steam oven operates with two controls:
•
CAUTION!
Use care when opening the oven door during or
immediately after operation. Stand to the side of the
oven when opening an oven door to allow hot air or
steam to escape. Keep face well away from the open
door to avoid injury.
OF
F
OV
EN
LIG
HT
HI
•
F
HI
•
OF
•
The unique THERMADOR combination of an inner
Temperature Control Knob and an outer Mode Selector
Ring allows you to choose the steam oven mode and
set the temperature.
The LCD screen with buttons below it displays the
oven’s status and allows you to control a large variety
of oven functions and settings.
English 49
Mode Selector Ring and Temperature
Control Knob
Using the Mode Selector Ring, you can select eight oven
functions.
MODE
Oven Interior and Accessories
The oven has four rack levels. The rack levels are
numbered bottom to top as shown in the figure below.
FUNCTION
OFF
Turns oven OFF.
4
EASY COOK
Sets automatic programming.
TRUE
CONVEC
Operates as a convection oven, with no
steam.
3
2
1
REHEAT
Gently reheats cooked foods.
DEFROST
Defrosts frozen foods for cooking or
serving.
SLOW COOK
Slowly roasts meats so they remain very
tender.
PROOF
Proof (raises) yeast dough and
sourdough.
STEAM
CONVEC
Combines steam and convection oven
modes.
STEAM
Steams vegetables, fish, and side
dishes; extracts juices.
Figure 37: Rack Levels
DO NOT use aluminum foil or protective liners to line any
part of the oven, especially the cavity bottom. Using foil
or liners may result in a risk of electric shock or fire.
Use the Temperature Control Knob to set the steam oven
temperature from 100°– 450°F (40°– 230°C). The
Temperature Control Knob does not work with the STEAM,
DEFROST, or PROOF modes because the oven is set
automatically to 212°F (100°C) for STEAM, 110°F (45°C)
for DEFROST, and 100°F (37°C) for PROOF.
LCD Display Screen and Buttons
1. Press any display key to show the options.
— The available options are displayed on the screen
with a “>” arrow next to function that can be
selected.
2. Use the “+/–” buttons to scroll through modes or
options.
3. Press the “ENTER” button to select the desired option
or mode.
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Ce
S
h
ot
ot
kien T
EN
Tg
n
TER
is
meimer
r
–
+
30
250
200
CA
NC
EL
100
Figure 36: LCD Display Screen and Buttons
English 50
WARNING!
CAUTION!
DO NOT cover the evaporator dish. DO NOT place
ovenware on the cavity bottom.
CAUTION!
DO NOT slide any accessories in between the rack
levels. The accessory may tip over.
Use only accessories that come with the range or were
purchased through customer service for use in this steam
oven. These accessories are designed specifically for your
steam oven. You may use other ovenware appropriate for
casseroles, soufflés, round cakes, and similar dishes,
placing them on the wire rack (suggestions for appropriate
cookware are in the “Cooking Tables and Tips” section,
starting on page 62).
Oven Accessories
The following steam oven accessories come with your
steam oven:
Wire rack
(CSRACKH)
Use for support during
baking.
Clean the accessories thoroughly with soapy water
and a cloth before initial use.
NOTE:
The cooking pans may become temporarily warped during
baking as a result of major temperature changes that may
occur, for example, if food is placed on only one part of the
pan or if a deep frozen item (like a pizza) is placed on the
pan.
Additional Accessories
Perforated cooking pan
full-size (CS2XLPH)
1ǫ” deep
Ideal for steaming fish or
large quantities of
vegetables, extracting
juice from berries, and
much more.
The following additional accessories can be purchased in
retail appliance stores where THERMADOR products are
sold:
Perforated cooking pan,
half-size
(CS1XLPH)
1ǫ” deep
Ideal for steaming fish or
large quantities of
vegetables, extracting
juice from berries, and
much more.
Perforated cooking pan, half-size, 1ǫ” deep CS1XLPH
ACCESSORY
ORDER
NUMBER
Perforated cooking pan, full-size, 1ǫ” deep CS2XLPH
Cooking pan, full-size, 1ǫ” deep
CS2XLH
Cooking pan, half-size, 1ǫ” deep
CS1XLH
Baking pan, full-size, 1ǩ” deep
CS2LH
Wire rack
CSRACKH
Descaling powder
Water hardness test strips
00573828
00630609
Cooking pan, half-size
(CS1XLH)
1ǫ” deep
Use for smaller quantities
and for rice and cereals.
Baking pan, full-size
(CS2LH)
1ǩ” deep
Ideal for baking cakes
and catching dripping
liquid when steaming.
English 51
Water Tank Use & Care
The water tank is on the right side of the steam oven. It holds 1.4 quarts (1.3 L) of water. The water tank is not dishwasher
safe.
Water level sensor warnings:
The water tank must have enough water to generate the steam needed for the cooking mode and time you are using. As
the water is converted to steam, the tank level will drop during cooking. Three different water levels are monitored by the
oven:
WATER LEVEL
DISPLAY SCREEN TEXT
WHAT WILL HAPPEN?
“Water Level Is Low” – shows
until the oven is turned off.
Tank less than full but
not empty ( > ѿ full)
•
Heating mode can begin or continue if you select
ENTER when the display shows that water is low.
“Refill Water Tank” – shows
until the oven is turned off.
Empty tank ( < ѿ full)
•
Heating mode stops until the water tank is refilled or the
oven is turned OFF.
The heating element remains off until the tank is refilled
and replaced in the slot.
At this point, steam cooking resumes. The display
shows preheating (if needed), after which the Oven
Timer resumes counting down.
•
•
None
Full tank, any oven
mode can be run
Important notes about the water used to fill the tank:
•
Moisten the seal in the tank lid with some water before
using it for the first time.
•
Use only fresh tap water or, if necessary, plain noncarbonated purchased water to fill water tank.
CAUTION
•
Oven can be turned on or will continue running.
3. Fill the water tank to the “MAX” line with cold water
(picture B).
— The steam oven can operate at 100% steam for
150 minutes without the need to refill the water
tank.
A
%
Use of inappropriate liquids can damage the appliance!
Do not fill the water tank with distilled water or any other
liquids.
•
•
If your water is very hard (10 grains per gallon or
higher), we recommend using softened water.
If your tap water is highly chlorinated (>40 mg/L), use
plain non-carbonated purchased water with a low
amount of chlorine.
Information about your tap water can be obtained from your
water utility office. The hardness of your water can be
tested with test strips (not provided).
Fill the water tank before each use:
1. Open door and remove water tank (picture A).
2. Moisten the seal in the tank lid with some water prior to
initial use.
English 52
PD[
4. Close tank lid until it snaps.
5. Insert water tank completely (picture C).
6. The tank must be flush with the tank funnel (picture D).
&
'
Empty the water tank after each use.
1. Keep the water tank level while slowly pulling it out of
the appliance to ensure that no remaining water drips
down and out through the vent.
2. Pour out the water.
3. Thoroughly dry the seal of the tank lid and the slot
where the tank resides in the appliance. Prolonged
dampness could lead to a musty odor in the tank.
Automatic calibration of the steam oven to air
pressure at your location:
The temperature at which water boils depends on the air
pressure, which is lower at higher elevations. The steam
oven automatically calibrates to adjust to the pressure
conditions in your area the first time steam is used at
212°F (100°C). More steam than usual will be produced
during calibration.
After moving, to ensure that the steam oven automatically
adjusts to your new location, reset the range to its factory
settings and re-test water hardness (see “Steam Oven
Settings”, page 57).
Clean the Accessories
Wash the accessories thoroughly with soapy water and a
cloth before using them.
Clean the Oven Using the STEAM Mode
Before using the steam oven for the first time, heat it once
while it is empty:
1. Fill and slide in the water tank (see instructions under
“Water Tank”, page 52).
2. Turn the Mode Selector Ring to STEAM.
3. Press ENTER.
— The display will show “Set Cook Timer” on the first
line and 0:00 on the second.
4. Using the “+/–” buttons, set the cooking time for 20
minutes (0:20, in HR/MIN format).
— The oven will heat for 20 minutes and then stop.
5. Leave the door cracked open until the oven cools.
This initial cleaning will also calibrate the steam oven to the
air pressure at your location. Calibration produces more
steam than ordinary use.
Steam Oven Settings
Before Using the Oven for the First
Time
Set the Water Hardness Level
1. Determine the hardness of your tap water by using test
strips (not provided) or by asking your water utility
company.
2. With the oven OFF, push any button to bring up two
choices on the display screen, KITCHEN TIMER and
SETTINGS.
3. Using the “+/–” buttons, select SETTINGS and press
ENTER.
4. Scroll through SETTINGS until the arrow (>) points to
WATER HARDNESS. Press ENTER.
5. Using the “+/–” buttons, scroll the number scale, and
press ENTER when the arrow points to the hardness
level for your water. The factory setting is 3.
1 = Softened
2 = Soft
3 = Average
4 = Hard
5 = Very Hard
Unless you use softened water, you will need to descale
your steam oven at regular intervals (see “Descale” in the
“Care and Maintenance” section on page 79).
Several oven features can be adjusted by selecting the
SETTINGS menu from the initial options on the display
screen. Many of these features should be adjusted when
the oven is first installed or after a move to a new location.
Using the “+/–” buttons, choose SETTINGS and press
ENTER. The following list of settings will display:
Country Code
Water Hardness
Calibration
Temperature Units
Weight Units
Descale
Steam Clean
Factory Reset
Use the “+/–” buttons to scroll through the settings list,
pressing ENTER for the one you wish to adjust.
COUNTRY CODE: Instead of manually changing weight or
temperature units, you can go to COUNTRY CODE and
select either USA or CANADA. Choosing USA defaults the
weight and temperature units to lbs./°F. Choosing CANADA
defaults these settings to kg/°C. The Country Code display
will change to CUSTOM if you change either of the units by
going directly to them in the settings list.
If you move or if your water source changes, you will need
to reset the water hardness value.
English 53
TEMPERATURE UNITS: If you choose this setting, you
can override the COUNTRY CODE default and manually
select either degrees Fahrenheit (°F) or Celsius (°C) for the
temperature display. The calculation for conversion
between temperatures in Fahrenheit and Celsius is shown
below (T = temperature):
DESCALE: Your steam oven will need to be descaled (or
decalcified) at regular intervals to remove the calcium and
magnesium deposits from the water heated to make steam.
Once the water hardness is set, the steam oven display will
automatically alert you when descaling is required.
T°(Fahrenheit) = T°(Celsius) x 9/5 + 32
Note:
If you use softened water, you will not need to descale the
steam oven.
WEIGHT UNITS: If you choose this setting, you can
override the COUNTRY CODE default and manually select
either pounds (lbs.) or kilograms (kg) for food weight entry.
The calculation for conversion between weights in pounds
and kilograms is shown below (W = Weight):
Detailed instructions for descaling the steam oven are
provided in the “Care and Maintenance” section of this
manual starting on page 79. The oven cannot be used for
any other purpose while descaling is in progress.
W (Pounds) = W (kilograms) / 2.2
CALIBRATION: This setting resets the temperature
calibration to 210°F (100°C) the next time the STEAM mode
is used. (See also “Automatic Calibration” on page 53).
WATER HARDNESS: The hardness of the tap or bottled
water (NEVER distilled water) you put in the water tank
should be determined and entered with this setting when
the range is installed. As explained on page 53, you may
either use water hardness strips or contact your local water
utility to find out the hardness of your tap water. Enter
WATER HARDNESS and set it to this value using the “+/–”
buttons for the number scale. If you move or if your water
source changes, you will need to reset the water hardness
value.
English 54
STEAM CLEAN: You may use steam to dissolve food
residues and spills so that they can be easily wiped up.
Running the STEAM CLEAN cycle takes 30 – 35 minutes,
and the oven cannot be used for any other purpose while
steam cleaning is underway. Detailed instructions for steam
cleaning the oven are provided in the “Care and
Maintenance” section of this manual starting on page 79.
FACTORY RESET: This feature will restore all settings to
these default values:
Country Code: USA
Temperature Units: Fahrenheit
Weight Units: Pounds
Calibration: On
Water Hardness: 3 – Medium
Operating Your Steam Oven
Using seven of the eight modes available in your steam
oven requires similar steps. Using Easy Cook is somewhat
different and is described separately starting
on page 58.
Starting the Oven
1. Place food in steam oven before preheat unless
using Slow Cook or True Convection modes. In Slow
Cook or True Convection modes place food in oven
after steam oven has been preheated.
• Food needs to be in the oven during preheat for
steam modes because if the door is opened to put
food inside after the preheat cycle then the steam
will leave the cavity, lowering the temperature,
which may cause the food to be undercooked.
2. Turn the Mode Selector Ring to the desired heating
mode.
— The display will show “Select Temperature” on first
line and a temperature, which will depend on the
mode on the second.
4. Press ENTER.
— The display will show “Set Cook Timer” on the first
line and “0:00” on the second.
5. Using the “+/–” buttons, select the desired cooking
time.
6. Press ENTER.
— The oven will begin preheating. The display will
show the “Preheating” phase from one bar through
four. At four bars the set temperature has been
reached. When 90 – 95% of the set temperature
has been reached, the cook timer will begin
counting down.
>
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30
250
200
CA
NC
100
EL
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FF
HI
O
FF
Figure 39: Display Screen
OV
EN
IMPORTANT:
If using a Steam mode, wipe down the oven cavity and the
evaporator dish with the sponge provided and dry well with
a soft cloth after each use.
LIG
HT
>
EN
Ki
Cotche
ok n
Ti Tim
TER
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–
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300 3
50
250
200
CA
400
100
450
Figure 38: Mode Selector Ring
3. If temperature control is possible in the mode you
choose, turn the Temperature Control Knob to the
desired temperature. The desired temperature will be
displayed.
Remove food residue and spills from the oven immediately
after the appliance has cooled down. Burned on residue is
very difficult to remove at a later time.
Salts are very abrasive and can cause rust spots. The
steam oven cavity can rust if not properly cared for.
Note:
Temperature control is not possible with DEFROST,
PROOF, and STEAM, which have preselected cooking
temperatures. When you select one of these modes, the
temperature will appear on the display. Press ENTER to
proceed.
English 55
Temperature Setting for Each Cooking Mode
Different modes have different possible minimum and maximum temperatures. The following table describes the limits on
setting the temperature ranges for each mode (except for Easy Cook, described in a later section):
MODE
MIN.
TEMP.
MAX
TEMP.
NOTES ON USING THE TEMPERATURE CONTROL KNOB
TRUE CONVEC
100°F
(40°C)
450°F
(230°C)
TRUE CONVEC can use the full range of oven temperatures.
REHEAT
210°F
(100°C)
360°F
(180°C)
If you rotate the knob below 225°F (105°C), the display will show
“210°F (100°C) Min”. If you rotate it higher than 350°F (180°C), the
display will show “360°F (182°C) Max”.
DEFROST
110°F (45°C) only
Cannot use the knob.
SLOW COOK
140°F
(60°C)
If you rotate the knob below 150°F (65°C), the display will show
“140°F (60°C)”. If you rotate it higher than 250°F (120°C), the display
will show “250°F (120°C) Max”.
PROOF
100°F (38°C) only
Cannot use the knob.
STEAM CONVEC
250°F
(120°C)
If you rotate the knob below 250°F (120°C), the display will show
“250°F (120°C) Max”.
STEAM
212°F (100°C) only
250°F
(120°C)
450°F
(230°C)
Cannot use the knob.
Changing the Temperature during Operation
Automatic operation of the cooling blower
CHANGING DURING PREHEAT: If the new temperature
you choose is higher than the current one, the oven will
resume preheating, recalculating the number of preheat
bars to show progress to the new temperature.
The cooling blower activates immediately for any of the
steam oven modes. If steam oven modes that use steam are
switched off (Steam, Steam Convec, Reheat, Defrost, or
Proof), the cooling blower stays on for 10 minutes
independent from the oven temperature before shutting off.
If heating modes without steam are turned off, the cooling
blower goes off when the oven temperature falls below
230°F (110°C).
If the new temperature is lower than the current one (or
within 95% of it), the oven will go directly to cooking. The
“Cook Timer” and the remaining countdown time will be
displayed. For foods that could be damaged by the higher
original cooking temperature, wait a few minutes before
placing the dish in the oven, and reset the Cook Timer if
necessary.
CHANGING AFTER PREHEAT: If you change the
temperature once the cooking temperature has been
reached, the oven will ramp the interior temperature up or
down to the new temperature. The cook timer will continue
counting down without being affected.
If the food you are placing in the oven at the lower
temperature could be damaged by a higher original
temperature, wait a few minutes for the oven to cool down
to the lower temperature before adding the dish. Reset the
Cook Timer as necessary.
English 56
If the door is opened during a mode that uses the steam
function, the cooling fan will cycle on and off five-six times
in succession to purge the excess steam.
Evaporator dish operation
Steam, Steam Convec, Defrost, and certain settings of
Easy Cook will have a rolling boil at the evaporator dish of
the steam oven whereas the remaining modes will not. This
is due to the need for a higher temperature setting needed
for these processes. True Convec, Reheat, Slow Cook,
and Proof are gentler steaming processes and require a
drier heat and less moisture content.
Changing the Cooking Time during Operation
1. Press CANCEL.
— The display will show CANCEL STEAM? for
example.
2. Press ENTER to cancel the mode.
— The display will show SET COOK TIMER? on the
first line and 0:00 on the second.
3. Using the “+/–” buttons, input the new cooking time.
4. Press ENTER to restart the cook timer.
Canceling the Mode
1. Press the CANCEL button.
— A prompt will appear asking if you want to cancel
the mode (e.g., CANCEL STEAM/CONVEC) on
the first line of the display screen.
2. Press ENTER.
— The display screen will go blank. Turn the Mode
Selector Ring to OFF.
To continue cooking, press CANCEL again. If the oven
was in preheat, heating will resume and the preheating
bars will show on the display. If the oven was past preheat,
then “Cook Timer” and the countdown time will continue to
display.
At the End of Cooking
When the cook timer reaches 0:00, the display will emit a
repeated double beep to signal the end of the cooking time.
The double beep will continue until you turn either the
Mode Selector Ring or the Temperature Control Knob to
OFF.
Pressing the CANCEL button will also disable the beep
even if the oven has not been turned to OFF. Turn both the
knob and the ring to OFF.
If 30 minutes passes with no further action to stop the timer
or to turn the oven off, the beeping will stop, the display will
go blank, and the steam oven heating element will turn off.
After cooking with a steam-producing mode, remember to
remove and empty the water tank, dry the seal of the tank
lid and the slot. Using the sponge provided with your range
(or a comparable soft sponge or cloth), wipe out the oven
and remove any remaining water so that the evaporator
dish in the bottom of the oven is dry.
Kitchen Timer
The kitchen timer on the steam oven is only available when
the steam oven is set to OFF.
To set the kitchen timer:
1. Press ENTER.
2. With the “+/–” buttons, move the arrow (>) to “Kitchen
Timer”.
3. Press ENTER.
4. Using the “+/–” buttons, select the desired countdown
time.
5. Press ENTER to begin the timer countdown.
— When the timer reaches “0:00”, the display will emit
a repeated single beep to signal the end of the
countdown.
6. Press CANCEL to disable the beep.
The longest possible countdown time is 12 hours. If you
keep pressing “+” when the timer has reached this
maximum setting, the system will give a long beep each
time the “+” button is pressed to remind you that this limit
has been reached.
If you select the minimum cooking time of (0:00), and keep
pressing the “–” button, the display will remain at 0:00 and
give a long beep each time the “–” button is pressed.
For times longer than one hour (1:00), the remaining time
will show as HR/MIN (e.g., 2:40 min). From less than one
hour to 10 minutes, it shows as MIN/SEC (e.g., 5:40 sec).
The colon (:) in the time display will blink every second
when the countdown time is 10 minutes or more. Below 10
minutes, the time will display in seconds (e.g., 9:53, 8:45,
and so on) with no blinking.
While the timer is operating, pressing CANCEL will lead to
a prompt: “Cancel Timer” on the first line, while the time still
shows on the second line. Press ENTER to stop the
countdown and the timer operation. Press CANCEL to
resume the countdown.
English 57
Easy Cook® Automatic Programming
Introduction to Easy Cook®
Setting the Weight
Automatic programming makes it easy to prepare food.
Your steam oven’s Easy Cook mode automatically sets the
oven to cook 27 different foods.
The display will now show “Enter Weight” on the first line
and a weight (“X.0” lbs. or kg) on the second line. X.0 lbs. is
the default weight for the selected food. For instance, if you
select “Meat”, then “Pork”, then “Pork Roast”, the default
weight is 2.0 lbs. so X = 2.
6. Use the “+/–” buttons to adjust the weight of the food
you will be cooking.
— Pressing the “+/–” buttons will change the
displayed weight by 0.1 pounds (or kilograms,
according to the chosen settings). Each type of
food has a maximum and minimum weight setting
for Easy Cook. Holding down the “+/–” button will
allow you to scroll rapidly through the weight
choices.
The following pointers will help you get excellent results
with Easy Cook:
•
•
•
•
•
•
•
Use only ONE level of the oven with Easy Cook
programs.
Use the recommended ovenware. All meals have been
tested using this ovenware, and results may vary if
different ovenware is used.
When cooking food in a perforated baking pan, insert
the baking pan at rack level 1 to catch any drippings.
Add liquid and food mixtures such as rice and water no
more than 1.6 inches up the side of the baking pan.
Automatic programming requires that you know the
weight of the food. For individual pieces, like pieces of
chicken, always enter the weight of the largest piece.
The total weight must be within the preset weight
range.
Cooking results may vary depending on the amount
and quality of the food.
You can change the cooking time during the first 10
minutes, since the preheat time depends on conditions
such as the temperature of the water and of the food
being cooked.
Setting Easy Cook® Programs
Choosing the Food
1. Turn the Mode Selector Ring to EASY COOK.
— The display screen will show a list of food
groupings with Easy Cook programs. These
groupings are “Vegetables”, “Rice”, “Poultry”,
“Beef”, “Pork Roast”, “Lamb”, “Fish”, and “Breads”.
2. Starting with the selection arrow (>) at “Vegetables”,
use the “+/–” buttons to scroll through the list of
choices.
3. Select the desired food grouping and press ENTER.
— The screen will show the sub-groups of foods
under the grouping you selected.
4. Use the “+/–” buttons to scroll forward and back
through the sub-group choices under that food
grouping.
5. Select the sub-group you want and press ENTER.
English 58
Changing the Food Type and Weight
Already Selected
At each level, pressing CANCEL will take you back to the
previous menu until you reach the main Easy Cook menu
(Vegetables, Rice, etc.).
At the food groupings level (Vegetables, Rice, etc.),
pressing CANCEL will cause the oven to beep. The screen
will show that same menu until another button is pressed,
or the Mode Selector Ring is turned to OFF. At this point
the display will go blank.
Starting Cooking
In Easy Cook programs, the rack location, baking pan type,
and cooking times have been pre-selected for the food type
and weight you have chosen.
7. Press ENTER again.
— The display will show the rack level (levels 1 – 3)
and specific ovenware/accessories that should be
used.
8. Place food in steam oven.
9. Press ENTER again.
— The display will show “Cook Timer” on the first line
and the automatic cooking time for the particular
choice of food on the second line.
10. Press ENTER and the oven will begin preheating.
— The preheat bars, 1 bar up to 4, will display on the
first line and the current oven temperature on the
second. Once the oven reaches 90 – 95% of the
pre-selected temperature, the cook time
countdown will be activated.
During Cooking
At the End of an Easy Cook® Program
After preheat, the display will indicate the specific cooking
mode being used, the automatic temperature for that
program (for example, “Steam - 212°”), and the automatic
cooking time.
When the cook timer reaches 0:00, the Easy Cook program
will end. The display will beep to signal the end of the
cooking time. The timer will beep until you turn the Mode
Selector Ring or the Temperature Control Knob to OFF.
Pressing the CANCEL button will also disable the buzzer
even if the oven has not been turned to OFF.
>
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C1
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o°
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EN
Ti im
TER
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–
+
250
If 30 minutes passes with no further action to stop the timer
beep or turn the oven off, the beep will stop and the display
will go blank.
200
Canceling the Program during Operation
30
CA
NC
EL
100
Figure 40: Steam Display Screen
The cook timer will now begin counting down from that
automatic time to 0:00 in the same manner as all the other
cooking cycles.
While an Easy Cook mode is running, if you press CANCEL,
the display prompt will read “Cancel Easy Cook?” If the oven
is still preheating, the preheat temperature will display on the
second line. If the oven has reached cooking temperature,
the countdown time will display on the second line.
To stop the operation, press ENTER. The screen will go
blank. Turn the Mode Selector Ring to OFF.
To continue cooking, press CANCEL again. If the oven
was in preheat, heating will resume and the preheating
bars will show on the display. If the oven was past preheat,
then “Cook Timer” and the countdown time will continue to
display.
English 59
Easy Cook® Program Charts
This section covers all of the programs available for automatic programming. Read the instructions before using a program
to prepare the food.
FOOD
DEFAULT
WEIGHT
MIN.
WEIGHT
MAX.
WEIGHT
ACCESSORIES AND RACK LEVELS
Vegetables
Wait until after cooking to season vegetables, including potatoes.
Cauliflower florets
1.1 lbs.
0.3 lbs. (0.2 4.1 lbs.
Perforated (level 3) + baking pan (level 1)
(0.5 kg)
kg)
(2 kg)
Broccoli florets
1.1 lbs.
0.3 lbs. (0.2 4.1 lbs.
Perforated (level 3) + baking pan (level 1)
(0.5 kg)
kg)
(2 kg)
Green beans
1.1 lbs.
0.3 lbs. (0.2 4.1 lbs.
Perforated (level 3) + baking pan (level 1)
kg)
(2 kg)
(0.5 kg)
Green asparagus (of equal size) 1.1 lbs.
0.3 lbs. (0.2 4.1 lbs.
Perforated (level 3) + baking pan (level 1)
kg)
(2 kg)
(0.5 kg)
Mixed veggies, steam
1.1 lbs.
0.3 lbs. (0.2 4.1 lbs
Perforated (level 3) + baking pan (level 1)
kg)
(2 kg)
(0.5 kg)
Potatoes, peeled
1.1 lbs.
0.3 lbs. (0.2 4.1 lbs.
Perforated (level 3) + baking pan (level 1)
kg)
(2 kg)
(0.5 kg)
Potatoes, unpeeled
1.1 lbs.
0.3 lbs. (0.2 4.1 lbs.
Perforated (level 3) + baking pan (level 1)
kg)
(2 kg)
(0.5 kg)
Cereals and Grains
Weigh out the food to be cooked and add the correct amount of water:
Rice 1:1.5, Coucous 1:1
Stir the cereal or grain after cooking to help it quickly absorb the remaining water.
To prepare risotto, add water to the risotto at a ratio of 1:2. Enter the entire weight, including the water. One cup of
risotto and 2 cups of water equal approximately 1.5 lbs. (0.68 kg). The message “stir” will appear after approximately
15 minutes. Stir the risotto, and continue cooking.
Long grain
Baking pan (level 2)
Basmati
Baking pan (level 2)
Brown rice
Baking pan (level 2)
Couscous
Baking pan (level 2)
Risotto, arborio
2.2 lbs.
1.0 lbs.
4.2 lbs.
Baking pan (level 2)
(0.5 kg)
(2 kg)
(1 kg)
Poultry
Weigh individual pieces of chicken. Enter the weight of the heaviest piece. DO NOT place pieces of chicken on top of
one another in the ovenware. You can marinate the pieces of chicken before cooking.
Fresh whole chicken
2.2 lbs.
1.6 lbs. (0.7 4.5 lbs. (1.5 Wire rack + baking pan (level 2)
kg)
kg)
(1 kg)
Fresh chicken portions
0.2 lbs.
0.1 lbs.
0.8 lbs.
Wire rack + baking pan (level 2)
(0.04 kg)
(0.36 kg)
(0.1 kg)
Beef
A tall roast is recommended for roast beef.
Pot roast
2.2 lbs.
2.2 lbs.
3.3 lbs. (1.5 Baking pan (level 2)
(1 kg)
kg)
(1 kg)
Sirloin, medium, slow cook (sear
2.2 lbs.
2.2 lbs.
4.2 lbs.
Baking pan (level 2)
before cooking)
(1 kg)
(2 kg)
(1 kg)
Pork
Cut the rind from the center outward before cooking. The shoulder cut is the best cut for a pork roast with crust.
English 60
FOOD
Pork Roast
Lamb (Bone-in leg of lamb)
Leg, well done
Leg, medium
DEFAULT
WEIGHT
MIN.
WEIGHT
MAX.
WEIGHT
ACCESSORIES AND RACK LEVELS
2.2 lbs.
(1 kg)
1.8 lbs. (0.8 4.2 lbs.
kg)
(2 kg)
Wire rack + baking pan (level 2)
2.2 lbs.
(1 kg)
2.2 lbs.
(1 kg)
2.2 lbs.
(1 kg)
2.2 lbs.
(1 kg)
Wire rack + baking pan (level 2)
4.2 lbs.
(2 kg)
4.2 lbs.
(2 kg)
Baking pan (level 2)
Fish
Grease the perforated cooking pan to prepare for the fish. DO NOT place whole fish, fish fillets, or fish sticks on top of
each other. Enter the weight of the heaviest piece of fish and select pieces that are approximately the same size.
Whole fresh fish
1.3 lbs.
0.7 lbs. (0.3 4.1 lbs.
Perforated (level 3) + baking pan (level 1)
kg)
(2 kg)
(0.6 kg)
Fresh fish fillet
0.4 lbs.
0.2 lbs.
4.0 lbs.
Perforated (level 3) + baking pan (level 1)
(0.1 kg)
(2 kg)
(0.2 kg)
Oysters & clams
2.2 lbs.
1.2 lbs. (0.5 5.2 lbs. (2.5 Perforated (level 3) + baking pan (level 1)
kg)
kg)
(1 kg)
Breads
Use parchment paper on the baking pan when baking breads and rolls. Easy Cook programs are for free-form loaves
only. Baking bread in a loaf pan is not recommended. The dough should not be too soft. Before baking, use a sharp
knife to make several slashes, about 0.4" (1 cm) deep into the bread dough. Let the dough rise before baking. The
Easy Cook program is for baking only. Fresh rolls should all weigh the same. Enter the weight of the individual bread
rolls.
Braided loaf
2.2 lbs.
1.0 lbs. (0.5 4.2 lbs.
Baking pan (level 2)
kg)
(2 kg)
(1 kg)
Multigrain bread
2.2 lbs.
1.4 lbs. (0.6 4.2 lbs.
Baking pan (level 2)
kg)
(2 kg)
(1 kg)
Rye bread
2.2 lbs.
1.4 lbs. (0.6 4.2 lbs.
Baking pan (level 2)
kg)
(2 kg)
(1 kg)
White bread
2.2 lbs.
1.0 lbs. (0.5 4.2 lbs.
Baking pan (level 2)
kg)
(2 kg)
(1 kg)
Fresh rolls
0.1 lbs. (0.05 0.1 lbs.
0.6 lbs. (0.3 Baking pan (level 2)
(0.05 kg)
kg)
kg)
English 61
Getting the Most Out of Your Steam Oven
Cooking Tables and Tips
Cooking Times and Quantities
These tables contain a selection of dishes that can be
easily prepared in the steam convection oven. You can find
out which oven mode, accessories and cooking time are
best suited for your dish. If not specified otherwise, this
information applies to dishes placed in a cold appliance.
When steaming, the cooking times are based on the size of
the piece, not on the entire quantity of food. The appliance
can steam up to 14 lbs. (6.4 kg) of food.
WARNING!
DO NOT use aluminum foil or protective liners to line any
part of the appliance, especially the oven bottom.
Installing these liners may result in risk of electric shock
or fire.
Accessories
Note the sizes of pieces listed in the tables. The cooking
time is shorter for smaller pieces and longer for larger
pieces. The quality and age of the food also affect the
cooking time. The values provided therefore serve only as
a guideline.
Distribute Food Evenly
Always distribute the food evenly in the ovenware. If the
food is placed unevenly in the ovenware, it will cook
unevenly.
Use the accessories that come with the appliance.
Delicate Food
Ovenware
Do not layer delicate foods too high in the baking pan. It is
better to use two pans in this case.
If you use ovenware, always place it in the center of the
rack.
The ovenware must be heat and steam resistant. Thickwalled ovenware extends the cooking time.
Use foil to cover food that would normally be prepared in a
water bath (such as when melting chocolate).
Steaming
Steaming is a particularly gentle way to cook food. The
steam envelopes the food, preventing the food from losing
nutrients. No excess pressure is needed for cooking,
allowing the food to maintain its shape, color and typical
flavor.
English 62
Cooking an Entire Meal
You can cook entire meals at the same time in Steam
mode without mixing the flavors of the different food. Place
the food with the longest cooking time in the appliance first
and then add the remaining dishes at the appropriate time.
This will ensure that all dishes are ready at the same time.
The total cooking time will be longer when cooking an
entire meal, since every time the appliance door is opened,
some steam escapes and the appliance has to reheat.
True Convection
True Convection is particularly suited for sweet and savory
baked goods, braised meat and various cakes.
Vegetables
Place vegetables in the perforated cooking pan and place pan at rack level 3. Place the baking pan underneath it at
rack level 1. The baking pan will catch any drippings.
FOOD
SIZE
Artichokes
Whole
Asparagus, green*
Whole
Asparagus, white*
Whole
Beets, red
Whole
Broccoli
Florets
Brussels sprouts
Florets
Cabbage, green
Shredded
Cabbage, red
Shredded
Carrots
Slices
Cauliflower
Florets
Cauliflower
Whole
Fennel
Slices
Green beans
–
Kohlrabi
Slices
Leeks
Slices
Peas
–
Pea pods
–
Spinach*
–
Stuffed vegetables (zucchini, DO NOT
eggplant, peppers)
precook
vegetables
Swiss Chard*
Shredded
ACCESSORIES
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Perforated +
baking pan
Baking pan at level
2
OVEN MODE
TEMPERATURE
COOKING TIME
STEAM
210ÛF (100ÛC)
30 – 35 min.
STEAM
210ÛF (100ÛC)
7 – 12 min.
STEAM
210ÛF (100ÛC)
10 – 15 min.
STEAM
210ÛF (100ÛC)
40 – 50 min.
STEAM
210ÛF (100ÛC)
8 – 10 min.
STEAM
210ÛF (100ÛC)
20 – 30 min.
STEAM
210ÛF (100ÛC)
25 – 35 min.
STEAM
210ÛF (100ÛC)
30 – 35 min.
STEAM
210ÛF (100ÛC)
10 – 20 min.
STEAM
210ÛF (100ÛC)
10 – 15 min.
STEAM
210ÛF (100ÛC)
30 – 40 min.
STEAM
210ÛF (100ÛC)
10 – 14 min.
STEAM
210ÛF (100ÛC)
15 – 20 min.
STEAM
210ÛF (100ÛC)
15 – 20 min.
STEAM
210ÛF (100ÛC)
4 – 6 min.
STEAM
210ÛF (100ÛC)
5 – 10 min.
STEAM
210ÛF (100ÛC)
8 – 12 min.
STEAM
210ÛF (100ÛC)
2 – 3 min.
STEAM
CONVEC
320 – 360ÛF
(160 – 180ÛC)
15 – 30 min.
Perforated +
STEAM
210ÛF (100ÛC)
8 – 10 min.
baking pan
Zucchini
Slices
Perforated +
STEAM
210ÛF (100ÛC)
2 – 3 min.
baking pan
* Preheat the appliance. Place food in oven before preheat unless using the Slow Cook or True Convection modes.
English 63
Side Dishes and Legumes
Add the appropriate amount of water or liquid. Example: 1:1.5 = for every 1/2 cup.
FOOD
RATIO
Potatoes (unpeeled)
Medium size
Potatoes (peeled)
Quartered
Potato gratin
Brown rice
Long grain rice
Basmati rice
Parboiled rice
Lentils
Canellini beans,
pre-softened
Couscous
Dumplings
–
1:2
1:2
1:1.5
1:1.5
1:2
1:2
1:1
–
ACCESSORIES
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Baking pan (level 2)
Baking pan
Baking pan
Baking pan
Baking pan
Baking pan
Baking pan
Baking pan
Perforated (level 3) +
baking pan (level 1)
OVEN MODE
TEMPERATURE
COOKING TIME
STEAM
210ÛF (100ÛC)
35 – 45 min.
STEAM
210ÛF (100ÛC)
20 – 25 min.
STEAM
STEAM
STEAM
STEAM
STEAM
STEAM
STEAM
210ÛF (100ÛC)
210ÛF (100ÛC)
210ÛF (100ÛC)
210ÛF (100ÛC)
210ÛF (100ÛC)
210ÛF (100ÛC)
210ÛF (100ÛC)
35 – 45 min.
30 – 40 min.
20 – 30 min.
20 – 30 min.
15 – 20 min.
30 – 45 min.
65 – 75 min.
STEAM
STEAM
210ÛF (100ÛC)
205ÛF (95ÛC)
6 – 10 min.
20 – 25 min.
Meat, Poultry, Fish
Insert rack and baking pan together at the same rack level. Once the roast is done, let it rest in the closed convection
steam oven for an additional 10 minutes after turning it off. This will help the meat retain its juices.
Using the Steam Convection mode makes the meat particularly tender and juicy on the inside while forming a crust on
the outside.
FOOD
Poultry
Chicken, whole
Chicken, halved
Chicken breast
Chicken pieces
Duck, whole
Duck breast*
Turkey, whole,
unstuffed
Turkey, whole,
unstuffed**
Rolled turkey roast
Turkey breast
WEIGHT
2.65 lbs.
(1.2 kg)
per 1 lbs.
(0.4 kg)
per 0.33 lbs.
(0.15 kg)
per 2.65 lbs.
(1.2 kg)
4.5 lbs.
(2 kg)
per 0.77 lbs.
(0.35 kg)
8 – 11 lbs.
12 – 14 lbs.
3.5 lbs.
(1.5 kg)
2 lbs. (1 kg)
ACCESSORIES
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Perforated (level 3) +
baking pan (level 1)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Beef
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
English 64
OVEN MODE
STEAM CONVEC
STEAM CONVEC
STEAM
STEAM CONVEC
TEMPERATURE
360 – 375ÛF
(180 – 190ÛC)
360 – 375ÛF
(180 – 190ÛC)
210ÛF (100ÛC)
COOKING
TIME
50 – 60 min.
35 – 45 min.
15 – 25 min.
STEAM CONVEC
360 – 375ÛF
(180 – 190ÛC)
340ÛF (170ÛC)/
410ÛF(210ÛC)
360 – 375ÛF
(180 – 190ÛC)
325ÛF (165ÛC)
50 – 75 min.
STEAM CONVEC
325ÛF (165ÛC)
80 – 95 min.
STEAM CONVEC
300 – 320ÛF
(150 – 160ÛC)
300 – 320ÛF
(150 – 160ÛC)
70 – 90 min.
STEAM CONVEC /
TRUE CONVEC
STEAM CONVEC
STEAM CONVEC
20 – 35 min.
60 – 80 min./
15 – 20 min.
10 – 15 min.
60 – 80 min.
FOOD
WEIGHT
Pot-roasted beef*
3.5 lbs.
(1.5 kg)
Filet of beef, medium* 2 lbs. (1 kg)
Thin slice of roast beef, 2 lbs. (1 kg)
medium*
Thick slice of sirloin,
2 lbs. (1 kg)
medium*
Veal
Veal, bone-in
3.5 lbs.
(1.5 kg)
Veal loin
2 lbs. (1 kg)
Breast of veal, stuffed
Pork
Bone-in without rind
Bone-in with rind
ACCESSORIES
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
Wire rack + baking pan
(level 2)
OVEN MODE
REHEAT
REHEAT
TRUE CONVEC
TRUE CONVEC
Fillet in puff pastry
Smoked pork on the
bone
Smoked pork ribs
Rolled roast
Other
Meat loaf (made from
ground meat)
Boned leg of lamb
Loin of lamb on the
bone*
Wiener sausages
Fish
Whole
Fillet
Trout, whole
Cod, filet
285 – 300ÛF
(140 – 150ÛC)
340 – 360ÛF
(170 – 180ÛC)
340 – 360ÛF
(170 – 180ÛC)
340 – 360ÛF
(170 – 180ÛC)
COOKING
TIME
100 – 140 min.
20 – 28 min.
40 – 55 min.
45 – 60 min.
320 – 360ÛF
(160 – 180ÛC)
320 – 360ÛF
(160 – 180ÛC)
285 – 320ÛF
(140 – 160ÛC)
50 – 70 min.
3.5 lbs.
(1.5 kg)
Wire rack + baking pan STEAM CONVEC
(level 2)
Wire rack + baking pan STEAM CONVEC
(level 2)
Wire rack + baking pan STEAM CONVEC
(level 2)
3.5 lbs.
(1.5 kg)
3.5 lbs.
(1.5 kg)
Wire rack + baking pan STEAM CONVEC
(level 2)
Wire rack + baking pan STEAM/
(level 2)
STEAM CONVEC
320 – 360ÛF
(160 – 180ÛC)
210ÛF (100ÛC)/
285 – 320ÛF
(140 – 160ÛC)
410 – 430ÛF
(140 – 160ÛC)
285 – 320ÛF
(140 – 160ÛC)
360 – 390ÛF
(180 – 200ÛC)
250 – 285ÛF
(120 – 140ÛC)
210ÛF (100ÛC)
340 – 360ÛF
(170 – 180ÛC)
50 – 70 min.
TRUE CONVEC
Pork chop, boneless*
TEMPERATURE
1.2 lbs.
(0.5 kg)
2 lbs. (1 kg)
Wire rack + baking pan STEAM CONVEC
(level 2)
Baking pan (level 2)
STEAM CONVEC
2 lbs. (1 kg)
Wire rack + baking pan STEAM CONVEC
(level 2)
Baking pan (level 2)
STEAM
Wire rack + baking pan STEAM CONVEC
(level 2)
1 lb. (0.4 kg)
3.5 lbs.
(1.5 kg)
1.2 lbs.
(0.5 kg)
3.5 lbs.
(1.5 kg)
3.5 lbs.
(1.5 kg)
–
per 0.66 lbs.
(0.3 kg)
per 3.5 lbs.
(1.5 kg)
per 0.5 lbs.
(0.2 kg)
per 0.33 lbs.
(0.15 kg)
Baking pan (level 2)
STEAM CONVEC
15 – 25 min.
75 – 120 min.
20 – 25 min.
40 – 50 min.
20 min.
75 – 120 min.
40 – 60 min.
60 – 70 min.
45 – 60 min.
70 – 80 min.
45 – 60 min.
Wire rack + baking pan STEAM CONVEC
(level 2)
Wire rack + baking pan STEAM CONVEC
(level 2)
Perforated (level 3) + STEAM
baking pan (level 1)
340 – 360ÛF
(170 – 180ÛC)
340 – 360ÛF
(170 – 180ÛC)
320 – 360ÛF
(160 – 180ÛC)
175 – 185ÛF
(80 – 85ÛC)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
175 – 195ÛF
(80 – 90ÛC)
175 – 195ÛF
(80 – 90ÛC)
175 – 195ÛF
(80 – 90ÛC)
175 – 195ÛF
(80 – 90ÛC)
15 – 25 min.
STEAM
STEAM
STEAM
STEAM
60 – 80 min.
15 – 25 min.
12 – 18 min.
10 – 20 min.
12 – 15 min.
10 – 14 min.
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
English 65
FOOD
Salmon, filet
Clams, oysters
Haddock, perch filet
Stuffed sole rolls
Shrimp, large
Shrimp, medium
WEIGHT
per 0.33 lbs.
(0.15 kg)
0.33 lbs.
(0.15 kg)
per 0.5 lbs.
(0.2 kg)
–
per 1 lb
(0.4 kg)
per 1 lb
(0.4 kg)
ACCESSORIES
Perforated (level 3) +
baking pan (level 1)
Baking pan (level 2)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
OVEN MODE
TEMPERATURE
COOKING
TIME
STEAM
210ÛF (100ÛC)
8 – 10 min.
STEAM
210ÛF (100ÛC)
10 – 15 min.
STEAM
10 – 20 min.
STEAM
175 – 195ÛF
(80 – 90ÛC)
175 – 195ÛF
(80 – 90ÛC)
210ÛF (100ÛC)
8 – 13 min.
STEAM
210ÛF (100ÛC)
5 – 8 min.
STEAM
10 – 20 min.
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
Roasting Tips
When is the roast done?
Use a food thermometer (available in stores) to measure the
meat temperature.
The roast is too dark and crust is burned in some areas. Check the rack level and temperature.
The roast turned out well, but the sauce is burned.
Next time, use a smaller roasting pan or add more liquid.
The roast looks good, but the sauce is too light and runny. Next time, use a larger roasting pan or add less liquid.
Slow Cooking Meat
Slow cooking is ideal for cooking all tender cuts of meat that will be cooked medium rare. The meat stays very moist
and is tender.
Place the baking pan in the combination oven and preheat the oven using Slow Cook mode. Sear the meat well on all
sides on the cooktop. Place the meat in the preheated combination oven and continue to slow cook. After it is done,
arrange it on preheated plates and add a warm sauce on top.
FOOD
Boned leg of lamb
WEIGHT
ACCESSORIES
Pork fillets
2 – 3.5 lbs.
(1 – 1.5 kg)
3.5 – 5.5 lbs.
(1.5 – 2.5 kg)
–
Pork medallions
Beef steaks
Duck breast
–
approx. 1.2 in. thick
–
Baking pan (level 2)
Baking pan (level 2)
Baking pan (level 2)
Roast beef
English 66
TEMPERATURE
COOKING TIME
Baking pan (level 2)
175ÛF (80ÛC)
140 – 160 min.
Baking pan (level 2)
175ÛF (80ÛC)
150 – 180 min.
Baking pan (level 2)
175 – 195ÛF
(80 – 90ÛC)
175ÛF (80ÛC)
175ÛF (80ÛC)
175ÛF (80ÛC)
50 – 70 min.
50 – 60 min.
40 – 80 min.
35 – 55 min.
Souffles, Casseroles, Additions to Soups, etc.
FOOD
ACCESSORIES
OVEN MODE
Lasagna
Baking pan (level 2)
Souffles
Souffle dish + wire rack
STEAM CONVEC
(level 2)
Perforated (level 3) + bak- STEAM
ing pan (level 1)
Semolina dumplings
STEAM CONVEC
TEMPERATURE
320 – 340ÛF
(160 – 170ÛC)
360 – 390ÛF
(180 – 200ÛC)
195ÛF (205ÛC)
COOKING TIME
35 – 45 min.
15 – 25 min.
7 – 10 min.
Desserts, Compotes
Compote: Weigh out the fruit, add approximately 1/3 of water and add sugar and spices to taste.
Rice pudding: Weigh out the rice and add 2.5 times as much milk. Add the rice and milk no higher than 1 inch up the
side of the accessory. Stir after cooking. The remaining milk will be absorbed quickly.
Yogurt: Heat the milk on the cooktop to 195ÛF (90ÛC). Remove from heat and let cool to 105ÛF (40ÛC). Heating the milk
is not required if using ultra high temperature (UHT) milk. Stir in one to two teaspoons of plain yogurt, or the appropriate
amount of yogurt starter per 100 ml of milk. Pour the mixture into clean glass jars and cover with lids. After it is done,
arrange it on preheated plates and add a warm sauce on top. After preparation, place the jars in the refrigerator to cool.
FOOD
Yeast dumplings
Egg custard
ACCESSORIES
Baking pan (level 2)
Mold + wire rack (level 2)
OVEN MODE
STEAM
STEAM
Sweet baked items
(such as rice pudding)
Rice pudding*
Yogurt
Ovenproof dish + wire rack
STEAM CONVEC
(level 2)
Baking pan (level 2)
STEAM
Portion-sized jars + wire rack STEAM
(level 2)
Apple compote
Baking pan (level 2)
STEAM
Pear compote
Baking pan (level 2)
STEAM
Cherry compote
Baking pan (level 2)
STEAM
Rhubarb compote
Baking pan (level 2)
STEAM
Plum compote
Baking pan (level 2)
STEAM
*You can also use the relevant program (see Automatic Programming).
TEMPERATURE
COOKING TIME
210ÛF (100ÛC)
195 – 205ÛF
(90 – 95ÛC)
320 – 340ÛF
(160 – 170ÛC)
210ÛF (100ÛC)
105ÛF (40ÛC)
20 – 25 min.
15 – 20 min.
210ÛF (100ÛC)
210ÛF (100ÛC)
210ÛF (100ÛC)
210ÛF (100ÛC)
210ÛF (100ÛC)
10 – 15 min.
10 – 15 min.
10 – 15 min.
10 – 15 min.
10 – 15 min.
50 – 60 min.
25 – 35 min.
300 – 360 min.
Cakes and Baked Goods
Dark metal baking pans are recommended. The temperature and cooking time depend on the quantity and consistency
of the dough. Temperature ranges are therefore provided in the charts. Start with a lower temperature setting. This will
provide for more even browning. Use a higher temperature setting the next time, if necessary. DO NOT overfill the rack
or baking pan.
FOOD
ACCESSORIES
OVEN MODE
Cake in Molds or Springform Pans
Sponge cake
10-inch tube pan + rejilla de
alambre (level 2)
Sponge flan base
Ring + wire rack (level 2)
TRUE CONVEC
Delicate fruit flan, sponge
TRUE CONVEC
Sponge base (2 eggs)
Springform cake pan + wire
rack (level 2)
Ring + wire rack (level 2)
TRUE CONVEC
TRUE CONVEC
TEMPERATURE
300 – 320ÛF
(150 – 160ÛC)
300 – 320ÛF
(150 – 160ÛC)
300 – 320ÛF
(150 – 160ÛC)
360 – 375ÛF
(180 – 175ÛC)
COOKING TIME
60 – 70 min.
30 – 45 min.
45 – 55 min.
12 – 16 min.
English 67
FOOD
Sponge flan (6 eggs)
Shortcrust pastry base with
crust
Swiss flan
Bundt®
Savory cakes
Apple tart
Sheet cakes
Yeast cake
ACCESSORIES
Springform cake pan + wire
rack (level 2)
Springform cake pan + wire
rack (level 2)
Springform cake pan + wire
rack (level 2)
Baking pan (level 2)
Baking pan (level 2)
Braided loaf
Baking pan (level 2)
Strudel, sweet
Baking pan (level 2)
Onion tart
Baking pan (level 2)
Bread, Bread Rolls
White bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level 2)
Multigrain bread,
1.7 lbs. (0.75 kg) flour
Whole grain bread, 1.7 lbs.
(0.75 kg) flour
Rye bread, 1.7 lbs.
(0.75 kg) flour
Bread rolls, 0.15 lbs. (70 g)
each, unbaked
Baking pan +
parchment paper (level 2)
Baking pan +
parchment paper (level 2)
Baking pan +
parchment paper (level 2)
Baking pan +
parchment paper (level 2)
Baking pan +
parchment paper (level 2)
Bread rolls made with sweet Baking pan +
yeast dough, 0.15 lbs. (70 g) parchment paper (level 2)
each, unbaked
Small Baked Products
English 68
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
Bundt® cake pan + wire rack
(level 2)
Quiche dish + wire rack
TRUE CONVEC
(level 2)
Flan base cake pan + wire rack TRUE CONVEC
(level 2)
Swiss roll
Sourdough bread, 1.7 lbs.
(0.75 kg) flour
OVEN MODE
TEMPERATURE
300 – 320ÛF
(150 – 160ÛC)
300 – 320ÛF
(150 – 160ÛC)
360 – 375ÛF
(180 – 175ÛC)
300 – 320ÛF
(150 – 160ÛC)
360 – 375ÛF
(180 – 175ÛC)
340 – 375ÛF
(170 – 190ÛC)
COOKING TIME
25 – 35 min.
40 – 50 min.
35 – 60 min.
35 – 45 min.
35 – 60 min.
35 – 50 min.
STEAM CONVEC 300 – 320ÛF
/
(150 – 160ÛC)/
TRUE CONVEC 300 – 320ÛF
(150 – 160ÛC)
TRUE CONVEC 360 – 375ÛF
(180 – 175ÛC)
STEAM CONVEC 300 – 320ÛF
(150 – 160ÛC)
STEAM CONVEC 320 – 360ÛF
(160 – 180ÛC)
STEAM CONVEC 340 – 360ÛF
(170 – 180ÛC)
35 – 45 min.
STEAM CONVEC 390 – 410ÛF
/
(200 – 210ÛC)/
TRUE CONVEC 320 – 340ÛF
(160 – 170ÛC)
STEAM CONVEC 390 – 410ÛF
/
(200 – 210ÛC)/
TRUE CONVEC 300 – 320ÛF
(150 – 160ÛC)
STEAM CONVEC 390 – 430ÛF
/
(200 – 220ÛC)/
TRUE CONVEC 320 – 340ÛF
(160 – 170ÛC)
STEAM CONVEC 390 – 430ÛF
/
(200 – 220ÛC)/
TRUE CONVEC 285 – 300ÛF
(140 – 150ÛC)
STEAM CONVEC 390 – 430ÛF
/
(200 – 220ÛC)/
TRUE CONVEC 300 – 320ÛF
(150 – 160ÛC)
STEAM CONVEC 375 – 390ÛF
(190 – 200ÛC)
15 – 20 min./
STEAM CONVEC 340 – 360ÛF
(170 – 180ÛC)
35 – 45 min.
10 – 15 min.
25 – 35 min.
40 – 60 min.
30 – 40 min.
20 – 25 min.
15 – 20 min./
40 – 60 min.
15 – 20 min./
25 – 40 min.
20 – 30 min./
40 – 60 min.
20 – 30 min./
50 – 60 min.
25 – 30 min.
20 – 30 min.
FOOD
ACCESSORIES
Meringue
Baking pan (level 2)
Macaroons
Baking pan (level 2)
Puff pastry
Baking pan (level 2)
OVEN MODE
TRUE CONVEC
175 – 195ÛF
(80 – 90ÛC)
TRUE CONVEC 285 – 320ÛF
(140 – 160ÛC)
STEAM CONVEC 340 – 375ÛF
(170 – 190ÛC)
TRUE CONVEC 340 – 375ÛF
(170 – 190ÛC)
TRUE CONVEC 340 – 375ÛF
(170 – 190ÛC)
TRUE CONVEC 300 – 320ÛF
(150 – 160ÛC)
TRUE CONVEC 300 – 320ÛF
(150 – 160ÛC)
Muffins
Muffin pan + wire rack
(level 2)
Choux pastry, such as cream Baking pan (level 2)
puffs
Biscuits
Baking pan (level 2)
Leavened cake, such as
apple cake
TEMPERATURE
Baking pan (level 2)
COOKING TIME
120 – 180 min.
15 – 25 min.
10 – 20 min.
20 – 30 min.
27 – 35 min.
12 – 17 min.
15 – 20 min.
Baking Tips
If using your own recipe:
To determine if the cake is cooked through:
If cake collapses:
If the center of the cake is higher than on the
sides:
If the cake is too dry:
If the bread or cake looks good, but is runny
inside (overly moist, has streaks of liquid
running through it):
If cakes or baked goods brown unevenly:
Look at cakes or baked goods in the table that are similar to your recipe.
About 10 minutes before the end of baking time according to your recipe,
stick a toothpick into the highest part of the cake. The cake is done when
the batter no longer sticks to the toothpick.
Next time, use less liquid or set oven temperature 20ÛF (10ÛC) lower. Use
the mixing times specified in the recipe.
Do not grease the sides of the springform or cake pan. After baking,
carefully remove the cake from the pan using a knife.
Use a toothpick to make small holes in the finished cake and pour drops
of fruit juice or alcoholic beverage over the cake. Next time, set the
temperature 20ÛF (10ÛC) higher and shorten the baking time or use the
Combination oven mode.
Next time, use less liquid. Bake a little longer and at a lower temperature.
Prebake crusts for pies and cakes with juicy/runny fillings. Sprinkle crust
with almonds or bread crumbs and then add the filling. Use the baking
time specified in the recipe.
Set the temperature a little lower next time.
Reheating Foods
FOOD
Dinner plate
Vegetables
Noodles, potatoes, rice
Bread rolls*
Baguettes*
Bread*
Pizza
ACCESSORIES
Wire rack (level 2)
Baking pan (level 3)
Baking pan (level 3)
Baking pan + Wire rack
(level 2)
Baking pan + Wire rack
(level 2)
Baking pan + Wire rack
(level 2)
Wire rack + baking pan
(level 3)
OVEN MODE
REHEAT
REHEAT
REHEAT
STEAM CONVEC
STEAM CONVEC
STEAM CONVEC
REHEAT
TEMPERATURE
250ÛF (120ÛC)
210ÛF (100ÛC)
210ÛF (100ÛC)
340 – 360ÛF
(170 – 180ÛC)
340 – 360ÛF
(170 – 180ÛC)
340 – 360ÛF
(170 – 180ÛC)
340 – 360ÛF
(170 – 180ÛC)
COOKING TIME
12 – 18 min.
12 – 15 min.
5 – 10 min.
6 – 8 min.
5 – 10 min.
8 – 12 min.
12 – 15 min.
*Preheat for 5 minutes
English 69
Defrosting
Freeze the food as flat as possible and in appropriate portions at -0ÛF (-18ÛC). Do not freeze oversized portions.
Defrosted food does not keep as long and spoils more quickly than fresh food. Defrost the food in the freezer bag on a
plate or in the perforated cooking pan. Always slide the baking pan under the perforated cooking pan. This keeps the
food from lying in the defrosted water and keeps the oven clean. Use the Defrost mode. If necessary, while the food is
thawing, split it up or take pieces that have already thawed out of the appliance. Let the food sit for another 5 – 15
minutes after it has thawed to reach room temperature.
WARNING!
When defrosting animal food products, make sure to remove the thawed liquid. The liquid must not come into contact
with other food products. Bacteria could be transferred to the other food. After the food has thawed, heat up the steamer
oven using True Convection for 15 minutes at 360ÛF (180ÛC).
Defrosting meats: Thaw cuts of meat that will be breaded just until seasonings and bread crumbs can stick to the
meat.
Defrosting poultry: Remove from packaging before defrosting. Make sure to pour out any defrosted liquid.
FOOD
WEIGHT
Chicken parts, bone-in
2 lbs. (1 kg)
Chicken parts, boneless
1 lb. (0.4 kg)
Block-frozen vegetables
(such as spinach)
Berries
1 lb. (0.4 kg)
0.66 lbs. (0.3 kg)
Fish fillets
1 lb. (0.4 kg)
Beef
–
ACCESSORIES
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
Perforated (level 3) +
baking pan (level 1)
TEMPERATURE
115 – 120ÛF
(45 – 50ÛC)
115 – 120ÛF
(45 – 50ÛC)
115 – 120ÛF
(45 – 50ÛC)
115 – 120ÛF
(45 – 50ÛC)
115 – 120ÛF
(45 – 50ÛC)
115 – 120ÛF
(45 – 50ÛC)
COOKING TIME
60 – 70 min.
30 – 35 min.
20 – 30 min.
5 – 8 min.
15 – 20 min.
70 – 80 min.
Proofing Dough
The dough rises much faster using this mode than at room temperature. You can choose any rack level for the rack or
carefully place the rack on the oven bottom.
Place the dough-rising bowl on the rack. DO NOT cover the dough.
FOOD
Yeast dough
Sourdough
WEIGHT
2 lbs. (1 kg)
2 lbs. (1 kg)
FOOD
Yeast dough
Sourdough
ACCESSORIES
Perforated (level 3) +
Baking pan (level 1)
Perforated (level 3) +
Baking pan (level 1)
ACCESSORIES
Bowl + wire rack
Bowl + wire rack
OVEN MODE
TEMPERATURE
100ÛF (38ÛC)
100ÛF (38ÛC)
TEMPERATURE
COOKING TIME
20 – 30 min.
20 – 30 min.
COOKING TIME
STEAM
210ÛF (100ÛC)
30 – 45 min.
STEAM
210ÛF (100ÛC)
40 – 50 min.
Juice Extraction
Before extracting juice from berries, place the berries in a bowl and add sugar. Let the berries sit for one hour so that
the juice is drawn out. Place berries in the perforated cooking pan and place pan at rack level 3. To catch the juice,
place the non-perforated cooking pan at rack level 1. When ready, pour the berries into a cheese cloth and squeeze out
the remaining juice.
English 70
Frozen Products
Follow the manufacturer's instructions on packaging. The specified cooking times apply to dishes placed in a cold
oven.
FOOD
French fries
Croquettes
Thinly sliced fried potatoes
Pasta, fresh,
refrigerated*
Lasagna, frozen
Pizza, thin crust
Pizza, deep dish
Pizza, french bread
Chilled pizza
Herb butter baguettes,
refrigerated
Pretzels, frozen
Partially cooked bread rolls
or baguettes, pre-baked
Strudel, frozen
Fish sticks
Whole fish
Frozen fish fillets
Salmon fillets
Broccoli
Cauliflower
Green beans
Peas
Carrots
Mixed vegetables
Brussels sprouts
ACCESSORIES
Baking pan + parchment
paper (level 2)
Baking pan + parchment
paper (level 2)
Baking pan + parchment
paper (level 2)
Baking pan + parchment
paper (level 2)
Baking pan + wire rack
(level 2)
Baking pan + wire rack
(level 2)
Baking pan + wire rack
(level 2)
Baking pan + wire rack
(level 2)
Baking pan + parchment
paper (level 2)
Baking pan (level 2)
Baking pan + parchment
paper (level 2)
Baking pan + parchment
paper (level 2)
Baking pan + parchment
paper (level 2)
Baking pan + parchment
paper (level 2)
Perforated (level 3) +
Baking pan (level 1)
Baking pan + wire rack
(level 2)
Perforated (level 3) +
Baking pan (level 1)
Perforated (level 3) +
Baking pan (level 1)
Perforated (level 3) +
Baking pan (level 1)
Perforated (level 3) +
Baking pan (level 1)
Perforated (level 3) +
Baking pan (level 1)
Perforated (level 3) +
Baking pan (level 1)
Perforated (level 3) +
Baking pan (level 1)
Perforated (level 3) +
Baking pan (level 1)
OVEN MODE
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
STEAM
STEAM CONVEC
TEMPERATURE
340 – 375ÛF
(170 – 190ÛC)
360 – 390ÛF
(180 – 200ÛC)
360 – 390ÛF
(180 – 200ÛC)
210ÛF (100ÛC)
COOKING TIME
25 – 35 min.
18 – 22 min.
25 – 30 min.
5 – 10 min.
STEAM
375 – 410ÛF
(190 – 210ÛC)
360 – 390ÛF
(180 – 200ÛC)
360 – 390ÛF
(180 – 200ÛC)
360 – 390ÛF
(180 – 200ÛC)
340 – 360ÛF
(170 – 180ÛC)
360 – 390ÛF
(180 – 200ÛC)
360 – 390ÛF
(180 – 200ÛC)
300 – 340ÛF
(150 – 170ÛC)
320 – 360ÛF
(160 – 180ÛC)
380 – 400ÛF
(195 – 205ÛC)
175 – 210ÛF
(80 – 100ÛC)
360 – 390ÛF
(180 – 200ÛC)
175 – 210ÛF
(80 – 100ÛC)
210ÛF (100ÛC)
4 – 6 min
STEAM
210ÛF (100ÛC)
5 – 8 min.
STEAM
210ÛF (100ÛC)
4 – 6 min
STEAM
210ÛF (100ÛC)
4 – 6 min
STEAM
210ÛF (100ÛC)
3 – 5 min.
STEAM
210ÛF (100ÛC)
4 – 8 min.
STEAM
210ÛF (100ÛC)
5 – 10 min.
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
TRUE CONVEC
STEAM CONVEC
TRUE CONVEC
STEAM
STEAM CONVEC
STEAM
35 – 55 min.
15 – 23 min.
18 – 25 min.
18 – 22 min.
12 – 17 min.
15 – 20 min.
18 – 22 min.
18 – 22 min.
45 – 60 min.
20 – 24 min.
20 – 25 min.
35 – 50 min.
20 – 25 min.
*Add a little liquid
English 71
Special Foods
FOOD
SIZE
Soft cooked eggs
Large
Hard cooked eggs
Large
English 72
ACCESSORIES
Perforated + (level 3)
Baking Pan (level 1)
Perforated + Baking
Pan
OVEN MODE
TEMPERATURE
COOKING TIME
STEAM
210ÛF (100ÛC)
9 – 11 min.
STEAM
210ÛF (100ÛC)
14 – 17 min.
Using the
Warming Drawer
Warming Drawer
Warming Drawer
Preheating the Warming Drawer
IMPORTANT:
Use ONLY heat-safe dishes in the warming drawer.
The warming drawer will keep hot, cooked foods at serving
temperature. Always start with hot food. DO NOT use the
warming drawer to heat cold food other than crisping
crackers, chips, and dry cereal or warming dishes or plates.
CAUTION!
Keeping Food Warm
Plastic containers or plastic wrap can melt if in direct
contact with the drawer or a hot utensil. If it melts onto
the drawer, it may not be removable.
WARNING!
•
•
•
Preheat the warming drawer when keeping food warm. For
best results, preheat for the following times:
• LOW: 5 minutes
• MED: 10 minutes
• HIGH: 15 minutes
DO NOT store flammable materials in the
warming drawer. This includes paper, plastic or
cloth items, such as cookbooks and towels, as well
as flammable liquids.
DO NOT use the warming drawer to heat towels.
DO NOT store explosives, such as aerosol cans, in
or near the drawer. Flammable materials may
explode and result in fire or property damage.
Turning the Warming Drawer ON/OFF
The warming drawer will automatically shut off after
12 hours. The warming drawer will operate at three
different temperatures: LOW, MED, and HIGH.
1. Press the pad for the desired temperature setting.
2. Allow the drawer to preheat.
3. Place cooked, hot food in the drawer.
It is okay to leave food in the cookware it was prepared in.
You can also transfer food to a heat-safe serving dish
before placing it in the warming drawer. Aluminum foil may
be used to cover food.
Warming Plates and Bowls
1. Place plates and bowls in warming drawer.
2. Press “HIGH”.
-- Allow the cookware to heat up slowly as the warming
drawer preheats.
-- DO NOT place cold plates in an already heated
warming drawer. Placing a cold dish into a hot
environment can cause the glass to expand rapidly,
which may result in the cookware breaking.
3. Use pot holders to remove hot plates after heating.
Crisping Stale Items
Place food in low-sided dishes or pans.
1. Press “LOW”.
2. Preheat for 5 minutes, then place dish in drawer.
3. Check crispness after 45 minutes. Continue crisping if
needed.
FF
O
W
LO
ED
M
H
IG
H
OFF
LOW
MED
HIGH
Figure 41: Warming Drawer
When a warming mode is selected, the blue indicator light
for that mode illuminates.
English 75
Warming Drawer Recommendations
FOOD/COOKWARE
LEVEL
Bacon+
HIGH
Beef: rare, medium and well done+
MED
Bread: hard rolls, soft rolls, coffee cakes,
biscuits, toast+
MED
Bread, quick: wraps, waffles, pancakes,
pizza*
HIGH
Cakes: crumb cakes, muffins+
HIGH
Casseroles+
MED
Chocolate, broken (to melt)*
HIGH
Cereal, cooked+
MED
Dough (to proof), cover**
LOW
Eggs: hard boiled, scrambled+
MED
Fish, seafood+
MED
Fried foods*
HIGH
Frozen foods: cream cakes, butter, cheese
(to defrost)
LOW
Fruits+
MED
Gelatin (to dissolve)
HIGH
Gravy, cream sauces+
MED
Ham, Lamb and Pork+
MED
Pie crusts+
MED
Potatoes, baked+
HIGH
Potatoes, mashed+
MED
Poultry, roasted+
MED
Sausage+
HIGH
Vegetables+
MED
Plates
HIGH
Cups, heat-safe
LOW
Plate of food+
MED
* Preheat cookware
** Cover food
+ Preheat cookware & cover food
English 76
CAUTION!
To maintain food safety, DO NOT leave food in the oven
for more than one hour before or after cooking.
WARNING!
DO NOT use aluminum foil or protective liners to line any
part of the warming drawer, especially the oven bottom.
Installation of these liners may result in a risk of electric
shock or fire.
Care and Maintenance
Maintenance
Care and Maintenance
Self-Cleaning the Main Oven
WARNING!
•
•
•
•
Children should not be left alone or unattended in an
area where appliances are in use.
During the Self-Clean cycle, exterior surfaces may
become hotter than usual. Parts of the appliance
may become potentially harmful to children, and to
persons who lack adult knowledge of appliances and
lack adult reactions to potentially harmful conditions.
Keep these individuals away during self-clean and
while the appliance is in use.
The elimination of soil during self-cleaning may
facilitate the emission of small amounts of chemicals
or other substances that may be harmful upon
sufficient exposure. To minimize exposure to these
substances, provide good ventilation with an open
window, or use a ventilation fan or hood.
Keep pet birds out of the kitchen or other rooms
where kitchen fumes could reach them. During selfclean, fumes are released that may be harmful to
birds.
Main Oven
The self-cleaning mode of the large convection oven in
your new range features pyrolytic self-cleaning. When set
to the CLEAN mode, the oven reaches a high temperature,
approximately 850°F (455°C), that burns off the food soil.
When the oven is set for CLEAN, the Standard cooktop
STAR® burners, the electric griddle and grill, and the
warming drawer may be used. The steam oven and the
outer STAR burners, having the ExtraLow® feature, cannot
be used.
It is common to see smoke and/or flames during the
clean cycle, depending on the content and amount of soil
remaining in the oven. If a flame persists, turn off the oven
and allow it to cool before opening the door to wipe up the
excessive food soil.
At the end of the CLEAN cycle, some gray ash or burned
residue may remain inside the oven. This is a mineral
deposit that does not burn or melt. The amount of ash
depends on how heavily soiled the oven was before it was
cleaned. When the oven is cold, it is easily removed using
a damp paper towel, sponge, or cloth.
Wipe off any smoke residue that remains on the front frame
with Fantastik®. If stain remains, use a mild liquid cleanser.
The amount of smoke stain is directly related to the amount
of food soil left in the oven at the time of self-cleaning.
Clean the oven often.
Before Self-Cleaning the Oven
Wipe out puddles of grease and any loose soil that can be
easily removed. Remove any soil that is outside the door
seal area. This appliance is designed to clean the oven
interior and the portion of the door that is inside the oven.
The outer edges of the door and the frame surrounding the
front of the oven are not in the cleaning zone. Wipe this
area clean.
BEFORE SETTING THE OVEN TO SELF-CLEAN.
• Remove all utensils.
• Remove racks.
• Clean the oven front frame and outer door edges. Wipe
up large spillovers and grease.
• Be careful not to rub the oven gasket while wiping.
• Be sure the light bulbs and glass covers are in place.
• Turn on the ventilator hood above the range and leave
it on until the oven has completed the Self-Clean cycle.
IMPORTANT:
For the first Self-Cleaning cycle of your new range, remove
small animals and birds from the kitchen and surrounding
areas. Open a nearby window for additional ventilation.
Lock
When the CLEAN cycle starts, the automatic door lock
cycle begins. The temperature gauge begins to move to
CLEAN five minutes after the clean mode is initiated.
Check the door to confirm that it is locked. You can stop the
clean cycle by selecting the OFF position.
Make certain that the oven door is locked at the
beginning of the cleaning cycle.
Prevention of Successive Self-Clean Cycles
The ovens are programmed to prevent initiation of a
second Self-Clean cycle for a period of 24 hours. All of the
other functions are available immediately after completion
of Self-Clean.
English 79
To Set Self-Clean
1. Remove oven racks.
2. Ensure oven door is shut.
3. Select SELF CLEAN using the Mode Selector Ring,
which surrounds the Temperature Selector Knob.
4. Set Temperature Selector Knob to CLEAN.
— Oven latch moves to secure the door.
— Cooling Blower turns on.
— The temperature indicator moves to CLEAN after
five minutes.
— Display will indicate time remaining.
Note:
The door closing process takes approximately 20 seconds
to complete, at which time the door becomes locked.
Check to make certain the door is locked.
At the End of the Clean Cycle
The CLEAN cycle takes 2 hours to complete. DO NOT turn
either of the oven control knobs to the OFF position until
the automatic lock cycles to the open position.
1. Select OFF using the Mode Selector Ring to OFF.
— The door latch will open automatically when the
oven is below 500°F (200°C) and the automatic
Door Lock completes its 20-second cycle to the
open position.
— The cooling blower turns off when the oven
temperature drops to 375°F (190°C).
2. Turn Temperature Selector Knob to OFF position.
Cleaning Hints
1. The porcelain enamel finish is acid resistant, but not
acid proof. Acidic foods, such as citrus juices,
tomatoes, rhubarb, vinegar, alcohol, and milk, should
be wiped up and not allowed to bake onto the porcelain
during the next use.
2. Remove the oven racks. See Racks, on Range
Cleaning Recommendations.
3. The heating elements in the oven do not require
cleaning; the elements burn themselves clean when
the oven is in use. Both elements are permanently
connected. It is not necessary to clean the broiler
shield above the broil element.
CAUTION!
The interior of the oven will still be at baking
temperatures when the automatic lock cycles to its open
position and the oven door can be opened.
English 80
Steam Oven Cleaning and
Maintenance
IMPORTANT:
Never use abrasives to clean the steam oven.
Remove all traces of cleaners used in the steam oven by
carefully following all instructions for wiping out the oven
and running rinse cycles. Cleaner residues can bond to the
glass in the oven door. They can also adversely affect the
flavor of foods cooked in the steam oven.
Never use steel wool or abrasive pads to clean the steam
oven. The oven cavity can rust if not properly cared for.
Steam Cleaning
Steam cleaning uses steam to help dissolve food residue
and spills in the oven so that they can be easily wiped up.
Steam cleaning includes an exposure phase at
212°F (100°C), a cleaning phase at cooler temperatures,
and two rinse cycles. Steam cleaning requires a total time
of 30 – 35 minutes.
You can start STEAM CLEAN only when the oven is set
to OFF and is completely cooled down. Operation of the
appliance will be blocked if Steam Clean is canceled. The
appliance cannot be operated again until after the first and
second cleaning cycle to ensure that no cleaning agent
remains inside.
NOTE:
Steam Cleaning requires 3 start/stop cycles to complete its
operation.
Cleaning Phase (cycle 1)
1. Let the oven cool down and remove any accessories.
2. Using the cleaning sponge provided with the oven (or a
comparable soft sponge or cloth), clean the evaporator
dish.
3. Fill the water tank to MAX.
4. Add a drop of dishwashing liquid to the evaporator
dish.
5. On the display, under the SETTINGS menu, scroll with
the “+/–” buttons to STEAM CLEAN and press
“ENTER”.
— The display will then show START STEAM
CLEAN? YES.
6. Press “ENTER” to begin steam cleaning.
— The display will show EXPOSURE PHASE on the
first line and exposure time of 10 minutes on the
second line. The display will start counting down
from 10:00 to 0:00. The display will then show
CLEANING PHASE and a total time of 20 minutes.
Countdown from 20:00 to 0:00 will begin.
At the end of the cleaning phase (about 30 minutes), the
countdown will be suspended and a buzzer will sound. The
display will show CLEAN DISH on the first line and PRESS
ENTER BUTTON on the second line. DO NOT press
ENTER before following the instructions below.
WATER
HARDNESS
OPERATION HOUR COUNTER
1 – softened
unlimited, no message
2 – soft
400 hours
First Rinse Cycle (cycle 2)
3 – medium
200 hours
7. Remove the rack rails from the oven and clean
softened food residues from them (see “Cleaning the
Rack Rail Frames” on page 82).
8. Using a soft dishwashing brush and the cleaning
sponge, wipe out the partly dissolved food residues
from the oven and the evaporator dish. Thoroughly
wash out the cleaning sponge.
9. Check the water tank, refill it, and slide it back in.
10. Press “ENTER” to start the first rinse cycle.
— The display will show 1ST RINSE on the first line.
The countdown will resume, and after a short time
(about 20 seconds), a beep will signal the end of
the first rinse. The display will show CLEAN DISH
on the first line and PRESS ENTER BUTTON on
the second line.
11. Using the cleaning sponge, wipe out the evaporator
dish. Thoroughly rinse out the cleaning sponge.
4 – hard
100 hours
5 – very hard
70 hours
Second Rinse Cycle (cycle 3)
12. Press “ENTER” to start the second rinse cycle.
— The display will show 2ND RINSE on the first line.
The countdown will resume, and after another 20
seconds a beep will signal the end of STEAM
CLEAN. The display will show STEAM CLEAN
FINISHED on the first line and CLEAN DISH on the
second line.
13. Using the cleaning sponge, wipe any remaining water
from the evaporator dish, and wipe down the oven.
Thoroughly rinse out the cleaning sponge.
14. Using a soft cloth, dry the oven cavity.
Descaling the Steam Oven
Unless you use softened water, you will need to descale
the steam oven at regular intervals. Once you have set
your water hardness level (see page 53), the steam oven
display will automatically inform you when descaling is
needed. Descaling includes an exposure, two descaling
phases, and two rinse cycles, with a total time of 30 – 35
minutes.
NOTE:
Descaling requires 3 start/stop cycles to complete its
operation.
If the number of hours of operation is exceeded, the
DESCALE NEEDED message will be displayed each time
when a new heating mode is selected. Select ENTER to
continue. After the Descaling operation is finished, the
operation hour counter will be reset and the message will
no longer be displayed.
You can start DESCALE only when the oven is set to OFF
and is completely cooled down. Once descaling begins, it
should not be interrupted. It is very important that all rinse
cycles are completed.
Descaling Phase (cycle 1)
1. Using only the descaling powder recommended for this
oven (BSH part number 00573828; obtain from your
retailer or order from http://www.thermador-eshop.com),
mix 32 oz. (1 quart or 0.95 liter) of water with a packet of
powder descaler to produce the descaling solution.
2. Empty the water tank and refill it with the descaling
solution.
3. On the display, under the SETTINGS menu, scroll with
the “+/–” buttons to DESCALE and press “ENTER”.
— The display will then show START DESCALE?
YES”.
4. Press “ENTER” to begin descaling.
— The display will show EXPOSURE PHASE on the
first line and 10:00 on the second line, and the
countdown to 0:00 begins. At this point DESCALE
PHASE is displayed, and with a time of 20 minutes.
At the end of the descaling phase, the countdown is
suspended and a beep will sound. The display will show
CLEAN DISH, FILL TANK on the first line and AND WIPE
OUT OVEN on the second line.
First Rinse Cycle (cycle 2)
5. Remove the water tank and wash it out thoroughly, fill it
with water and slide it back in.
6. Using the cleaning sponge provided with your range (or
a comparable soft cloth or sponge), wipe any water out
of the evaporator dish and wipe out the oven.
Thoroughly wash out the cleaning sponge.
7. Press “ENTER” to start the first rinse cycle.
— The display will show 1ST RINSE on the first line.
The countdown will resume.
English 81
8. After 20 seconds, a beep will signal the end of the first
rinsing cycle.
— The display will show CLEAN DISH on the first line
and PRESS ENTER BUTTON on the second line.
9. Using the cleaning sponge, wipe any water out of the
evaporator dish.
Second Rinse Cycle (cycle 3)
10. Press “ENTER” to start the second rinse cycle.
— The display will show 2ND RINSE on the first line.
The countdown will resume again.
11. After 20 seconds, a beep will signal the end of
DESCALE.
— The display will show DESCALE FINISHED on the
first line and CLEAN DISH on the second line.
12. Using the cleaning sponge, wipe any water out of the
evaporator dish and wipe out the oven. Thoroughly
rinse out the cleaning sponge.
13. Using a soft cloth, dry the oven cavity.
Cleaning the Rack Rail Frames
Cleaning the Cooktop and the
Range Exterior
When Cleaning This Range:
1. Use the mildest cleaning procedure that will do the job
efficiently and effectively. Some cleaners of the same
type are harsher than others. Try on a small area first.
2. ALWAYS rub metal finishes in the direction of the
polish lines for maximum effectiveness and to avoid
marring the surface.
3. Use only clean soft cloths, sponges, paper towels,
fibrous brushes, plastic, non-metal or steel wool soap
pads for cleaning and scouring, as recommended on
the chart.
4. Most exterior parts of this appliance can be cleaned
with hot sudsy water (except the various items
specifically identified otherwise). When rinsing is
required, rinse thoroughly.
5. ALWAYS wipe dry immediately to avoid water marks.
6. DO NOT USE CHLORINE BASED CLEANERS.
The rack rail frames can be removed for cleaning.
CAUTION!
Avoid cleaning any part of the range while it is hot.
Brand Names
1
1
2
2
Figure 42: Rack Rail Frames
Pull the rack rail frame toward you and remove. Use
dishwashing soap and a kitchen sponge or brush to clean
the rack rail frames. The rack rail frames can also be
washed in the dishwasher.
Installing the Rack Rail Frames
Hang the back and front parts of the frame and then push it
back until it locks into place.
Each rack rail frame only fits on one side.
English 82
The use of brand names is intended only to indicate a type
of cleaner. This does not constitute an endorsement. The
omission of any brand name cleaner does not imply its
adequacy or inadequacy. Many products are regional in
distribution and can be found in local markets. It is
imperative that every cleaning product be used in strict
accordance with the instructions on its package. The
following chart gives directions for cleaning this range.
Cleaning Recommendations
PART/MATERIAL
Brass Burner Base and Cast Iron Cap
CLEANING NOTES
•
•
•
•
Igniters
Ceramic
•
•
Control Knobs / Metal
Bezels / Chrome
Full Access® Oven Racks / Chrome
Exterior Finish / Backguard
Stainless Steel
A stiff nylon bristle tooth brush can be used to clean port openings.
After cleaning, make sure that the STAR® burner cap is correctly seated
on the STAR burner base.
DO NOT scratch or gouge the port openings of burner cap.
Suggested cleaners; rinse and dry immediately
-- Hot water and detergent
-- Bon-ami®
-- Cameo® Aluminum and Stainless Steel Cleaner
-- Wright's® All Purpose Brass Polish
-- Kleen King®
DO NOT use sharp tools to scrape the igniters. The igniters are fragile. If
an igniter is damaged, it may not light the burner.
Suggested cleaners:
-- Cotton swab dampened with soapy water
-- Fantastik®
•
•
•
Do not soak knobs.
Do not force knobs onto wrong valve shaft.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
•
Stainless steel resists most food stains and pit marks providing the
surface is kept clean and protected. Never allow food stains or salt to
remain on stainless steel for any length of time.
Rub lightly in the direction of polish lines.
Chlorine or chlorine compounds in some cleaners are corrosive to
stainless steel. Check ingredients on label.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Fantastik®
-- Siege® Stainless Steel and Aluminum Cleaner
-- Kleen King® Stainless Steel Liquid Cleaner
-- Cleaner polish: Stainless Steel Magic® to protect the finish from
staining and pitting; enhances appearance.
-- THERMADOR Stainless Steel Conditioner (0057669)
-- For hard water spots use household vinegar.
For heat discoloration; rinse and dry immediately:
-- Cameo®
-- Barkeepers Friend®
-- Zud®
-- Wright's® All Purpose Brass Polish
•
•
•
•
English 83
PART/MATERIAL
Grates
Porcelain Enamel on Cast Iron
CLEANING NOTES
•
•
•
•
•
•
•
•
Griddle
Aluminum with non-stick titanium
coating
•
•
•
•
•
Griddle Grease Tray
•
•
•
English 84
The grates are heavy; use care when lifting. Place on a protected
surface. DO NOT clean grates in a self-cleaning oven.
The rough texture of the grate can sometimes remove aluminum
deposits from the bottom of pans and fill in areas between the high spots
on the surface of the grate. Use special care when cooking with copper
and aluminum pots and pans as this type of cookware can sometimes
leave metal deposits on the grates.
Blisters/ crazing/ chips are common due to the extreme temperatures on
grate fingers and rapid temperature changes.
Acidic and sugar-laden spills deteriorate the enamel. Remove soil
immediately.
Abrasive cleaners, used too vigorously or too often can eventually mar
the enamel.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Fantastik®
-- Bon-ami®
-- Soft Scrub®
Stubborn stains; rinse and dry immediately:
-- Soap-filled steel wool pad
-- Lestoil®
-- Other degreaser
Metal deposits:
-- Scotch BriteTM scrub sponge
-- Course steel wool pad
NEVER flood a hot griddle with cold water. This can warp or crack the
aluminum plate.
DO NOT clean any part of the griddle in a self-cleaning oven.
Wipe griddle surface with warm soapy water then rinse with warm water.
Wipe dry with a soft cloth.
If food particles stick to the griddle plate, remove with a mild abrasive
cleaner such as Soft Scrub®.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
-- Soft Scrub®
Remove tray after grease has cooled. Be careful not to fill it so full that
tipping to remove it spills the grease. Discard grease into a grease
resistant container for disposal.
Clean the grease tray after each use.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
-- Soft Scrub®
PART/MATERIAL
Grill Grates
Porcelain Enamel on Cast Iron
CLEANING NOTES
•
•
•
•
•
Ceramic Briquettes, Briquette Basket,
and Grill Drip Tray
Clean the grates after each use.
Place the grill grate into a sink and pour boiling hot water over the grate.
Lay a dish towel on top of the grate and pour more hot water over the
towel. Allow the water to soak into the residue. Scrape away debris with
a soap-filled scouring pad.
Stubborn soil: Soft Scrub®.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Dishwasher safe
-- Soft Scrub®
-- Soft brass wire brush for stubborn residues. Hard steel wire brushes
could scratch the porcelain grate coating and cause premature
oxidation of the grate.
Stubborn stains; rinse and dry immediately:
-- Soap-filled steel wool pad
-- Lestoil®
-- Other degreaser
•
Suggested cleaning for ceramic briquettes;
1) Gently place grease-saturated ceramic briquettes in a 6 quart or
larger pot.
2) Fill the pot with clean water so that all ceramic briquettes are
covered at least ½" deep.
3) Bring the water to a steady boil. Once reaching a steady boil,
continue to boil for 10 minutes.
4) Remove heat and allow ceramic briquettes to cool to a safe
temperature.
5) Pour water off of ceramic briquettes and pat them dry on old towels
or paper towels.
6) Allow ceramic briquettes to air dry for at least two hours. Some
visible grease stains may remain on briquettes after cleaning.
7) Reassemble clean, dry briquettes back into the grill before using the
grill again.
• New ceramic briquettes can be purchased from the THERMADOR
eShop (order number PABRICKBKN). See the back cover for support
information.
! Caution:
Ceramic briquettes must be replaced when they begin to turn black. This
means that they are saturated with fat and may smoke heavily during
operation or the fat may catch fire.
• Suggested cleaners for basket and drip tray; rinse and dry
immediately:
-- Hot water and detergent
-- Dishwasher safe
English 85
PART/MATERIAL
Surface Spill Trays
Porcelain Enamel (gloss finish)
CLEANING NOTES
•
•
•
Warming Drawer Interior
Polished stainless steel
•
Stubborn stains; rinse and dry immediately:
-- Soap-filled fiber or steel wool pad
•
•
Rub lightly in the direction of polish lines.
Chlorine or chlorine compounds in some cleaners are corrosive to
stainless steel. Check ingredients on label.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- For hard water spots use household vinegar.
For heat discoloration; rinse and dry immediately:
-- Barkeepers Friend®
•
•
Warming Drawer
Glass
If mild abrasive cleaners are used, rub lightly as these cleansers may
scratch the finish.
For burned on foods, soap filled fiber or steel wool pads may be used but
care must be taken as these may scratch the finish.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Soft Scrub®
-- Bar Keeper’s Friend®
-- Bon-ami®
-- Comet®
-- Ajax®
•
•
Avoid using abrasive cleaning agents, steel wool pads and oven
cleaners.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Fantastik®
Warming Drawer Exterior Frame
Brushed stainless steel
•
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Fantastik®
-- Stainless Steel Magic®
-- For hard water spots use household vinegar.
Warming Drawer Control Pad
•
Clean with hot soapy water or apply Fantastik® or Formula 409® to a
clean sponge or paper towel and wipe clean. Avoid using abrasive
cleaners and scrubbing pads.
Oven Cavity
Porcelain Enamel on Steel
•
Porcelain enamel is acid resistant, but not acid proof. Acid foods such as
citrus juices, tomatoes, rhubarb, vinegar, alcohol or milk, should be
wiped up and not allowed to bake onto the porcelain during the next use.
Over a period of time, the porcelain may craze (get fine hairlike lines),
this will not affect oven performance.
Apply cleaner to a damp sponge or cloth. Rub lightly. Rinse thoroughly
and dry. If food has burned onto the oven and is difficult to remove, the
spots can be soaked with a cloth saturated in a suggested cleaner.
Close the door and allow it to soak until the food soil can be easily
removed with a damp soapy cloth or mild abrasive.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Soft Scrub®
-- Bon-ami®
-- Comet®
•
•
English 86
PART/MATERIAL
CLEANING NOTES
Door(s)
Door Handle and Stainless Steel
•
Use care to keep cleaners and water away from the door vents. If water
or cleaners spill into the vents, water may streak the glass inside.
Seal
Door Gasket
•
Spray on cleaner and blot dry with a cloth. DO NOT rub. Do not move,
remove or damage mesh.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Fantastik®
•
Broil Pan Grid/Bottom
Porcelain Enamel
•
•
To loosen cooked on food, squirt with liquid detergent and cover with wet
paper towels. Allow to stand.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Dishwasher safe
-- Soft Scrub®
-- Bon-ami®
-- Comet®
-- Soap-filled fiber or steel wool pads
Meat Probe
•
•
Main Oven
See Self-Cleaning Instructions, page 79.
Steam Oven
See Steam Oven Cleaning and Maintenance, page 80.
Oven Racks and Rack Guides
Nickel Plated
•
•
•
•
•
DO NOT wash probe in the dishwasher.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
Some commercial oven cleaners cause darkening and discoloration.
Test the cleaner on a small part of the rack and check for discoloration
before cleaning the entire rack.
If the racks do not slide easily after being cleaned, dampen a paper
towel with a small amount of cooking oil and rub it lightly over the side
rails.
DO NOT CLEAN IN SELF-CLEANING OVEN.
Suggested cleaners; rinse and dry immediately:
-- Hot water and detergent
-- Vinegar and water
-- Dishwasher safe
-- Soft Scrub®
-- Bon-ami®
-- Comet®
Stubborn stains; rinse and dry immediately:
-- Soap-filled fiber or steel wool pad
-- Easy Off® Oven Cleaner
English 87
Do-It-Yourself Maintenance
Replacing the Light Bulbs
CAUTION!
•
•
•
•
•
Make sure the appliance and lights are cool and
power to the appliance has been turned off before
replacing the light bulb(s). Failure to do so could
result in electrical shock or burns.
The covers must be in place when using the
appliance.
The covers serve to protect the light bulb from
breaking.
The covers are made of glass. Handle carefully to
avoid breaking. Broken glass could cause an injury.
The light socket is live when the door is open.
Replace only with a recommended light bulb designed for
appliance oven use. DO NOT USE a standard household
light bulb in any oven. Call THERMADOR Customer Care
Center at 800-735-4328 or your nearest THERMADOR
dealer to determine the proper replacement bulb for your
range. You will need to know your range’s serial number.
To Replace the Light Bulb:
A.
B.
C.
D.
Use only 10 Watt, 12 Volt bi-pin halogen light bulbs. Use a
clean, dry cloth to handle halogen light bulbs. This will
increase the life of the bulb.
Lens
Halogen
Lamp
Holder
Clip
Housing
Ceramic
Holder
Figure 43: Oven Lamp Assembly
English 88
1. Turn off circuit breaker.
2. Remove oven racks.
3. Slide the tip of a flat blade screw driver between the
fixing clip and the lamp housing (Figure 44, A).
Figure 44: Bulb Replacement
4. Support the glass lens cover with fingers along the
bottom edge to prevent the cover from falling to the
bottom of the oven. Gently twist the flat blade screw
driver to loosen the glass lens cover.
5. Remove the glass lens cover and fixing clip.
6. Remove the bulb by grasping and sliding the bulb
straight back until the two prongs have cleared the
ceramic holder (Figure 44, B).
7. Do not touch the glass of the new replacement bulb
with your fingers. It may cause the bulb to fail when it
first lights. Grasp the replacement bulb with a clean dry
cloth. Locate the two prongs in the ceramic holder,
gently poking until the two prongs locate in the ceramic
socket.
8. Press down to seat the bulb (Figure 44, C).
9. Slide the protective lens into the holder clip and push
the other end until the fixing clip snaps back into the
housing (Figure 44, D).
10. Turn on circuit breaker.
To Replace the Steam Oven Light Bulb
Heat-resistant 120V / 25 Watt halogen bulbs with seals can
be purchased through retail stores or customer service.
When purchasing through customer service provide the
appliance model and serial numbers.
1. Turn off power to the appliance at the main power
supply (breaker box) or unplug the power cord.
2. Turn the cover to the left to remove.
3. Remove the bulb by grasping and sliding the bulb
straight back.
4. Do not touch the glass of the new replacement bulb
with your fingers. It may cause the bulb to fail when it
first lights. Grasp the replacement bulb with a clean dry
cloth. Locate the two prongs in the ceramic holder,
gently poking until the two prongs locate in the ceramic
socket.
5. Ensure the seals and tension ring are returned to the
glass cover.
6. Screw the glass cover with seals back on.
7. Reconnect the appliance to power and reset the clock.
Never operate the appliance without the glass cover or
seals.
Replacing the Glass Cover or Seals
Damaged glass covers or seals must be replaced.
Replacement glass covers or seals may be purchased from
customer service. Provide customer service with the
appliance model and serial numbers.
Power Failure
In the event of a power failure, only the non ExtraLow®
burners can be lit manually. It is necessary to light each
standard STAR® burner individually.
If the range's cooktop is being used when the power failure
occurs, turn all of the STAR burner control knobs to the
OFF position. The standard STAR burners can be lit by
holding a match at the ports and turning the control knob to
the HI position. Wait until the flame is burning all the way
around the STAR burner cap before adjusting the flame to
the desired height.
The four ExtraLow STAR burners on the outer sides cannot
be used during a power failure. Be sure to turn them OFF if
a power failure occurs because they will not turn back on
until the control knobs are turned OFF and then turned
back on again. See “WHAT TO DO IF YOU SMELL GAS”
on page 3.
If you have low gas pressure, contact your gas company.
Figure 45: Steam Oven Lamp Assembly
English 89
Before Calling For Service
Before calling for service, check the following to avoid
unnecessary service charges.
Be sure to check these items first:
•
•
•
Is there a power outage in the area?
Is the household fuse blown or the circuit breaker
tripped?
Is the range disconnected from the electrical supply?
If the Burners Do Not Ignite:
•
•
•
•
Are the burner caps properly aligned and seated in the
burner bases?
Are the burner ports clogged?
Is a fuse blown or is the circuit breaker tripped?
Is the manual shut-off valve closed, preventing the flow
of gas?
Data Rating Label
The data rating label shows the model and serial number of
your range. It is located in the gap created by the right side
of the oven cavity and the range side panel (Figure 46).
The electric wiring diagrams and schematics are attached
behind the door trim, and should not be removed except by
a service technician, then replaced after service
(Figure 46).
Data Rating
Label Location
Wiring Diagram
Figure 46: Rating Label Location
English 90
Service Information
For handy reference, copy the information below from the
data rating plate located in the gap created by the right side
of the oven cavity and the range side panel. Keep your
invoice for Warranty validation.
Model Number __________________________________
Serial Number__________________________________
Date of Purchase________________________________
Also, enter this information on the Product Registration
Form included with this product.
Register your BSH product to ensure timely service and
access to your product related information. You may
register your product through one of the following ways:
1. Mail in the completed THERMADOR Product
Registration card.
2. Register your product online at www.thermador.com.
3. Call us at THERMADOR customer service at
1-800-735-4328.
Troubleshooting
SYMPTOM
Intermittent igniter sparking
POSSIBLE CAUSE
REMEDY
•
Ceramic igniter is wet or dirty.
•
Carefully dry or clean igniter.
•
Burner ports are clogged.
•
Clean ports on burner cap with a wire, a
needle or straightened paper clip.
More than four clicks of
igniter before lighting
•
Improper fit of burner cap onto burner •
base.
Align burner cap properly on burner base.
Constant igniter sparking
•
•
Range is not properly grounded.
Electrical power supply is incorrectly
polarized.
Refer to the Installation Manual. Have a
qualified electrician ground the range
properly.
•
Igniters sparking but no flame •
ignition.
Gas supply valve is in “OFF” position. •
Restore gas supply to the unit.
Range will not operate (lights, •
oven, and surface burners
will not come on)
No power to the unit.
•
•
Check for open circuit breaker.
Check that power supply line connection
is connected to the proper voltage.
Oven is in Sabbath Mode.
•
Verify that the oven is not in Sabbath
Mode. See the Using the Oven section of
the Use and Care Guide.
Oven operates on bake but
•
fails to operate on timed bake
Timer improperly set.
•
Set timer as outlined in the Use and Care
Guide.
ERROR COMM message
•
To ensure customer safety in the
event of power failure, the unit will
display an error message upon
reinstatement of power unless all
oven knobs are set to OFF.
•
Set all oven knobs to OFF and reset the
breaker to clear the message.
Oven light fails to come on.
•
Oven light burned out.
•
Replace the oven light as outlined in the
Use and Care Guide.
Door will not open.
•
Oven is still in self-clean mode.
•
If oven is hot, door latch will release when
safe temperature is reached.
Foods in oven are not
cooking sufficiently.
•
Rack position is incorrect.
•
See the Using the Oven section of the Use
and Care Guide.
•
Improper cookware.
•
Refer to Cookware Recommendations in
the Use and Care Guide.
•
Oven door may not be sealing
properly.
•
Clean the oven door gasket. Replace if
worn.
•
Appliance not level.
•
Refer to the Installation Manual for
instructions on how to level the appliance.
•
It is normal for the cooling process to •
push heated air out into the room
when the oven is on.
During different modes the fan speed
will increase and decrease.
•
Hot air is coming from the
appliance.
•
This is normal.
English 91
Statement of Limited Product Warranty
What this Warranty Covers & Who it
Applies to
Repair/Replace as Your Exclusive
Remedy
The limited warranty provided by BSH Home Appliances
Corporation (BSH) in this Statement of Limited Product
Warranty applies only to the THERMADOR® appliance
sold to you, the first using purchaser, provided that the
Product was purchased:
During this warranty period, BSH or one of its authorized
service providers will repair your Product without charge to
you (subject to certain limitations stated herein) if your
Product proves to have been manufactured with a defect in
materials or workmanship. If reasonable attempts to repair
the Product have been made without success, then BSH
will replace your Product (upgraded models may be
available to you, in the sole discretion of BSH, for an
additional charge). All removed parts and components shall
become the property of BSH at its sole option. All replaced
and/or repaired parts shall assume the identity of the
original part for purposes of this warranty and this warranty
shall not be extended with respect to such parts. BSH's
sole liability and responsibility hereunder is to repair
manufacturer-defective Product only, using a BSHauthorized service provider during normal business hours.
For safety and property damage concerns, BSH highly
recommends that you do not attempt to repair the Product
yourself, or use an un-authorized servicer; BSH will have
no responsibility or liability for repairs or work performed by
a non-authorized servicer. If you choose to have someone
other than an authorized service provider work on your
Product, THIS WARRANTY WILL AUTOMATICALLY
BECOME NULL AND VOID. Authorized service providers
are those persons or companies that have been specially
trained on BSH products, and who possess, in BSH's
opinion, a superior reputation for customer service and
technical ability (note that they are independent entities
and are not agents, partners, affiliates or representatives of
BSH). Notwithstanding the foregoing, BSH will not incur
any liability, or have responsibility, for the Product if it is
located in a remote area (more than 100 miles from an
authorized service provider) or is reasonably inaccessible,
hazardous, threatening, or treacherous locale,
surroundings, or environment; in any such event, if you
request, BSH would still pay for labor and parts and ship
the parts to the nearest authorized service provider, but you
would still be fully liable and responsible for any travel time
or other special charges by the service company, assuming
they agree to make the service call.
•
•
•
For your normal, household (non-commercial) use, and
has in fact at all times only been used for normal
household purposes.
New at retail (not a display, “as is”, or previously
returned model), and not for resale, or commercial use.
Within the United States or Canada, and has at all
times remained within the country of original purchase.
The warranties stated herein apply only to the first
purchaser of the Product and are not transferable.
Please make sure to return your registration card; while not
necessary to effectuate warranty coverage, it is the best
way for BSH to notify you in the unlikely event of a safety
notice or product recall.
How Long the Warranty Lasts
BSH warrants that the Product is free from defects in
materials and workmanship for a period of seven hundred
and thirty (730) days from the date of purchase. The
foregoing timeline begins to run upon the date of purchase,
and shall not be stalled, tolled, extended, or suspended, for
any reason whatsoever.
This Product is also warranted to be free from cosmetic
defects in material and workmanship (such as scratches of
stainless steel, paint/porcelain blemishes, chips, dents, or
other damage to the finish of the Product, for a period of
sixty (60) days from the date of purchase or closing date for
new construction. This cosmetic warranty excludes slight
color variations due to inherent differences in painted and
porcelain parts, as well as differences caused by kitchen
lighting, product location, or other similar factors. This
cosmetic warranty specifically excludes any display, floor,
"As Is", or "B" stock appliances.
Out of Warranty Product
BSH is under no obligation, at law or otherwise, to provide
you with any concessions, including repairs, pro-rates, or
Product replacement, once this warranty has expired.
English 92
Warranty Exclusions
The warranty coverage described herein excludes all
defects or damage that are not the direct fault of BSH,
including without limitation, one or more of the following:
•
•
•
•
•
•
Use of the Product in anything other than its normal,
customary and intended manner (including without
limitation, any form of commercial use, use or storage
of an indoor product outdoors, use of the Product in
conjunction with air or water-going vessels).
Any party's willful misconduct, negligence, misuse,
abuse, accidents, neglect, improper operation, failure
to maintain, improper or negligent installation,
tampering, failure to follow operating instructions,
mishandling, unauthorized service (including selfperformed “fixing” or exploration of the appliance's
internal workings).
Adjustment, alteration or modification of any kind.
A failure to comply with any applicable state, local, city,
or county electrical, plumbing and/or building codes,
regulations, or laws, including failure to install the
product in strict conformity with local fire and building
codes and regulations.
Ordinary wear and tear, spills of food, liquid, grease
accumulations, or other substances that accumulate
on, in, or around the Product.
Any external, elemental and/or environmental forces
and factors, including without limitation, rain, wind,
sand, floods, fires, mud slides, freezing temperatures,
excessive moisture or extended exposure to humidity,
lightning, power surges, structural failures surrounding
the appliance, and acts of God.
TO THE EXTENT ALLOWED BY LAW, THIS WARRANTY
SETS OUT YOUR EXCLUSIVE REMEDIES WITH
RESPECT TO PRODUCT, WHETHER THE CLAIM
ARISES IN CONTRACT OR TORT (INCLUDING STRICT
LIABILITY, OR NEGLIGENCE) OR OTHERWISE. THIS
WARRANTY IS IN LIEU OF ALL OTHER WARRANTIES,
WHETHER EXPRESS OR IMPLIED. ANY WARRANTY
IMPLIED BY LAW, WHETHER FOR MERCHANTABILITY
OR FITNESS FOR A PARTICULAR PURPOSE, OR
OTHERWISE, SHALL BE EFFECTIVE ONLY FOR THE
PERIOD THAT THIS EXPRESS LIMITED WARRANTY IS
EFFECTIVE. IN NO EVENT WILL THE MANUFACTURER
BE LIABLE FOR CONSEQUENTIAL, SPECIAL,
INCIDENTAL, INDIRECT, “BUSINESS LOSS”, AND/OR
PUNITIVE DAMAGES, LOSSES, OR EXPENSES,
INCLUDING WITHOUT LIMITATION TIME AWAY FROM
WORK, HOTELS AND/OR RESTAURANT MEALS,
REMODELLING EXPENSES IN EXCESS OF DIRECT
DAMAGES WHICH ARE DEFINITIVELY CAUSED
EXCLUSIVELY BY BSH, OR OTHERWISE. SOME
STATES DO NOT ALLOW THE EXCLUSION OR
LIMITATION OF INCIDENTAL OR CONSEQUENTIAL
DAMAGES, AND SOME STATES DO NOT ALLOW
LIMITATIONS ON HOW LONG AN IMPLIED WARRANTY
LASTS, SO THE ABOVE LIMITATIONS MAY NOT APPLY
TO YOU. THIS WARRANTY GIVES YOU SPECIFIC
LEGAL RIGHTS, AND YOU MAY ALSO HAVE OTHER
RIGHTS WHICH VARY FROM STATE TO STATE.
No attempt to alter, modify or amend this warranty shall be
effective unless authorized in writing by an officer of BSH.
We reserve the right to make changes in the product or
this manual without notification.
In no event shall BSH have any liability or responsibility
whatsoever for damage to surrounding property, including
cabinetry, floors, ceilings, and other structures or objects
around the Product. Also excluded from this warranty are
scratches, nicks, minor dents, and cosmetic damages on
external surfaces and exposed parts; Products on which
the serial numbers have been altered, defaced, or
removed; service visits to teach you how to use the
Product, or visits where there is nothing wrong with the
Product; correction of installation problems (you are solely
responsible for any structure and setting for the Product,
including all electrical, plumbing or other connecting
facilities, for proper foundation/flooring, and for any
alterations including without limitation cabinetry, walls,
floors, shelving, etc.); and resetting of breakers or fuses.
English 93
English 94
THERMADOR® Support
Service
Parts & Accessories
We realize that you have made a considerable investment
in your kitchen. We are dedicated to supporting you and
your appliance so that you have many years of creative
cooking.
Parts, filters, descalers, stainless steel cleaners and more
can be purchased in the THERMADOR eShop or by
phone.
Please don't hesitate to contact our STAR® Customer
Support Department if you have any questions or in the
unlikely event that your THERMADOR appliance needs
service. Our service team is ready to assist you.
USA:
800-735-4328
www.thermador.com/support
USA:
www.thermador-eshop.com
Canada:
Marcone 800-287-1627
or
Reliable Parts 800-663-6060
Canada:
800-735-4328
www.thermador.ca
1901 Main Street, Suite 600, Irvine, CA 92614 • 800-735-4328 • www.thermador.com
9000942450 • 5U05MR • Rev. B • BSH Home Appliances Corporation • 05/14